In a big bowl, mix together 3/4 cup of oil, 2 cups of sugar, and 4 big eggs. Use a whisk or an electric mixer to mix these ingredients until they are smooth and well mixed. This blend should be airy and a bit thick, showing that the eggs and sugar have been mixed well.
3. Get the dry ingredients ready.
In another bowl, mix 3 cups of flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of sea salt. Sifting makes sure that the dry ingredients are light and smooth, which helps the cake to bake evenly.
Mix the wet and dry ingredients together.
Slowly mix the powdered ingredients into the liquid mixture, stirring softly until well combined. Be cautious not to mix too much, as this might make the cake heavy. After mixing the flour well, put in 2 teaspoons of vanilla extract and stir until everything is mixed together.
Mix in the apples and pecans.
Carefully mix in the 3 1/2 cups of chopped Granny Smith apples and 1 cup of chopped pecans. The apples make the cake moist and fruity, and the pecans add a nice crunch. Ensure the apples and pecans are spread evenly in the mixture.
Make the bread.
Grease and sprinkle flour on a tube pan or two loaf pans very well. This is a very important step to avoid the cake getting stuck to the pan. Pour the mixture into the pan(s) you have prepared, making sure it is spread out evenly.
7. Cook until done just right.
Put the pan(s) in the hot oven and bake for about 1 hour. To see if the cake is ready, put a toothpick in the middle of the cake after 50 minutes. If it comes out clean or with only a few crumbs, the cake is done. If you are using loaf pans, make sure to check them around 50 minutes because they might bake more quickly than a tube pan.
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