Pear Cake With Caramel Glaze

Ingredients

• 1 cup vegetable oil
• 1 3/4 cups granulated sugar
• 3 eggs, beaten
• 1 tablespoon vanilla
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon allspice
• 3 cups ripe pears, peeled, cored and chopped
• 1 cup pecans, chopped

Caramel Glaze

• 1/4 cup butter or margarine
• 1/4 cup dark brown sugar, firmly packed
• 2 tablespoons milk or cream
• 1 cup powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 pinch salt

Directions

1. 1

   Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.

2. 2

   In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.

3. 3

   In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.

4. 4

   Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.

5. 5

   Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.

6. 6

   Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

7. 7

   Spoon Caramel Glaze over cake.

8. 8

   Caramel Glaze:.

9. 9

   In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.

10. 10

    Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.