• 2 eggs

• 2 cups sugar

• 1/2 tsp. salt

• 1-1/2 cups vegetable oil

• 2 tbsp. lemon juice

• 1 tbsp. grated lemon rind

• 2 tsp. vanilla extract

• 2-1/4 cups chopped pecans

• 2 cups all-purpose flour

• 1-1/4 tsp. baking soda

• 1 tsp. cinnamon

• 1/4 tsp. nutmeg

• 3 cups Granny Smith apples, peeled &

grated (approximately 4 apples)

• 4-1/2 oz. cream cheese

• 3/4 cup sweet butter

• 2 cups confectioners' sugar

• 3/4 tsp. cinnamon

• 3/4 tsp. vanilla extract

• 3/4 cup chopped pecans

1. Preheat oven to 325°F

2. Beat eggs in a large bowl until frothy

3. Beat in sugar, salt, oil, vanilla, lemon juice and lemon rind

4. Beat until well blended

5. Sift flour, baking soda, cinnamon and nutmeg together

6. Add gradually to egg mixture until well blended

7. Stir in apples and pecans

8. Grease and flour an angel food cake pan

9. Bake for 1-1/2 hours

10. Allow to cool for a few minutes before removing from pan.

Frosting:

1. Mix all ingredients except pecans together

2. Beat to a fluffy consistency

3. Stir in pecans

4. Spread over cooled cake