1. In a medium bowl, sift together the flour, salt, baking soda, cinnamon, and nutmeg and set aside.
2. To a large mixing bowl, add the eggs, sugars, oil, and vanilla and mix on medium speed until well combined. Add the dry ingredients and mix just until the flour is almost incorporated. Add the apples, raisins, and nuts and mix again, just to incorporate.
3. Spoon the batter into the prepared bundt pan. Gently shake the pan back and forth to help level out the thick batter, then gently tap the pan on a counter to remove any air bubbles.
4. Bake the cake for at least one hour and up to one hour and fifteen minutes, depending on your oven. Mine took one hour and fifteen minutes. A toothpick inserted into the cake should come out with just slightly moist crumbs on it.
5. Let the cake rest for 5 to 10 minutes. Run a silicone or plastic utensil around the edges and the center tube of the pan and gently shake the cake up and down until you feel the cake lift away from the pan. Invert the cake onto a wire rack to completely cool, then transfer to a cake plate.
6. Store cake in an airtight container. The cake will stay fresh for up to five days.

PRALINE ICING

1. Add the butter to a medium saucepan and melt over medium heat. Add the brown sugar, and milk. Whisk constantly over medium heat until the mixture comes to a boil, and boil for one minute. Remove the pan from the heat and whisk in the vanilla. Whisk in the powdered sugar, a little at a time, and whisk the icing until it is smooth.
2. Immediately drizzle over the cake or spread over the top with a knife or offset spatula. This icing sets up quickly. Add a couple of teaspoons of warm milk to thin it down if necessary.