In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and bicarb; add to egg mixture. Stir in apples and pecans.
Spoon into a greased 25cm ring tin; bake in the preheated oven for 1 hour and 15 minutes or until the cake tests done with a knife or skewer. Cool in tin on a wire rack for 10 minutes, then remove cake to a serving platter.
For the toffee sauce, combine all ingredients in a saucepan; boil 3 minutes, stirring constantly. Slowly drizzle over warm cake.
Wow! A great recipe! The cake was lovely and moist. I didn't add the pecans because there were none in the cupboard. I halved the toffee sauce recipe and it was more than enough for the 4 of us (still some leftover). Would definitely make again. - 16 May 2012