• Whisk together the dry ingredients; set aside.
• Whisk eggs, OJ, canola oil and vanilla until well blended.
• Make a well in the center of the dry ingredients and pour in the wet ingredients.
• Using a hand mixer, blend together thoroughly.
• Butter and flour a tube pan. Preheat oven to 325°F.
• Pour half of batter into the pan.
• Sprinkle half of the swirl mix (directions below) evenly on top of the batter and repeat layers.
• With a knife, offset spatula or wooden skewer, swirl mixture gently to distribute throughout the batter.
• Bake for 1 hour and 20-30 minutes. Toothpick should come out clean. This may be dependent upon your oven so adjust accordingly.
• Remove from the oven onto cooling rack for about 10 minutes. Using an offset spatula, carefully go around the edges. Let it sit for about 15 minutes more, then pull cake up from the sides by grabbing the center tube.
• Using an offset spatula, go around the center tube and along the bottom to release it from the base of the tube pan. Allow it to completely cool, then lift the cake up with hands on both sides onto a cake plate.
• Slice and serve with vanilla ice cream. Store in a covered container. Enjoy!

Swirl

• Core, peel and slice apples. Cut each apple slice in half lengthwise, the dice.
• Mix the dark brown sugar and cinnamon together. Toss with apples and pecans.
• Layer half on half the batter. Repeat. (See above.)
• Swirl gently into batter.