A classic apple cake, originally published in the New York Times in 1973.
Preheat oven to 350 degrees. Prepare a 9" tube pan (bundt pan) by greasing it and dusting it with a light coating of flour. Set aside.
Beat oil and sugar together in an electric mixer. Add eggs and mix until creamy.
In a separate bowl, sift together the flour, salt, cinnamon, and baking soda. Stir flour mixture into the batter.
Add all of the remaining ingredients and stir to blend. Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool for at least five minutes before loosening the cake with a knife inserted around the edges. Invert the cake pan to release the cake onto a large plate or platter.