Ingredients
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1 cup vegetable oil
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1 3/4 cups granulated sugar
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3 eggs, beaten
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1 tablespoon vanilla
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1 1/2 cups all-purpose flour
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1 cup whole wheat flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon allspice
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1 cup pecans, chopped
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1/4 cup butter or 1/4 cup margarine
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1/4 cup dark brown sugar, firmly packed
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2 tablespoons milk or 2 tablespoons cream
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1 cup powdered sugar, sifted
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1/2 teaspoon vanilla
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3 cups ripe pears, peeled, cored and chopped
Instructions
- Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
- 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.
- In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
- Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
- Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
- Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
- Spoon Caramel Glaze over cake.
- Caramel Glaze:.
- 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.
- Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.