Preheat oven to 350°F. Thoroughly grease and flour a Bundt pan, making sure all grooves are coated.

Place chopped apples in a bowl and pour whiskey over them. Let sit while preparing the batter.

In a large bowl, beat together vegetable oil and sugar until combined. Add eggs one at a time, beating after each addition.

In a separate bowl, whisk flour, salt, and baking soda. Add dry ingredients to wet ingredients in thirds, mixing on low speed.

Fold in vanilla extract, apples with soaking liquid, and chopped pecans by hand. Batter will be very thick.

Spread batter into prepared pan and bake for 20–30 minutes, until golden and a toothpick comes out clean.

Cool cake in the pan for 20 minutes, then carefully unmold onto a serving plate.

For the glaze, melt butter and brown sugar together over medium heat, stirring 6–8 minutes until smooth.

Remove from heat, stir in evaporated milk, then return to heat for 2–4 minutes. Remove from heat again and stir in vanilla and salt.

Let glaze cool for 15 minutes to thicken slightly, then pour generously over cooled cake. Allow glaze to set for at least 1 hour before serving.