Begin by preheating the oven to 325°F (163°C). Thoroughly grease and flour a tube pan, or alternatively, two loaf pans, to ensure easy removal of the cake once baked.

In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat these ingredients together until the mixture is creamy and homogeneous.

In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt. This will help incorporate air and ensure even distribution of the leavening agents and spices.

Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter, which can result in a tough cake.

Stir in the vanilla extract to infuse the batter with its rich flavor.

Fold in the chopped apples and pecans, ensuring they are evenly distributed throughout the batter for consistent texture and flavor in every slice.

Pour the batter into the prepared pan(s). Place in the preheated oven and bake for approximately 1 hour. At around the 50-minute mark, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid overbaking.

While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low heat.

Stir in the brown sugar and milk, and bring the mixture to a boil over low heat. Once boiling, reduce to a simmer and continue to stir constantly.

Allow the mixture to boil for 10 minutes until it thickens slightly, then remove from heat.

Stir in the vanilla extract and let the glaze cool slightly; it should still be pourable but not too hot.

Once the cake is slightly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides. This not only adds flavor but also enhances the presentation of the cake.