Categories: Cake- Torte

Ingredients

• 4 ripe Bartlett pears peeled and diced (3 cups)
• 1 Tbsp. sugar
• 3 large eggs
• 2 cups sugar
• 1 1/4 cups vegetable oil
• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 1/2 cups pecans, coarsely chopped
• 2 tsp. vanilla extract
• Caramel Glaze:
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup evaporated milk

Directions

1. Toss together pears and 1 Tbsp. sugar; let stand 5 minutes.
2. Beat eggs, 2 cups sugar and oil at medium speed with an electric mixer until blended.
3. Combine flour, salt and baking sod, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.
4. Bake at 350 degrees for 1 hour r until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake.

5. Caramel Glaze:

6. Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.

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