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abot 4 - ripe bartlett pears - peeled and diced
coarsley, chopped pecans
FOR CARMEL GLAZE
butter, room temperature
Prep For Cake - Toss togeather the pears and the 1 Tbsp. Sugar: Set Aside and Let Stand for 5 Minutes
Beat the Eggs, 2 cups of sugar and oil at Medium speed with an electric mixer untill well Blended - Set Aside
In a Bowl combine flour, salt, and Baking Soda ,
Add the Flour Mixture to sugar and egg mixture , with mixer on low speed untill blended, Fold in the Pears ,Chopped Pecans and vanilla extract
Pour Batter into a well greased and floured 10 Inch Bundt Pan.
Bake in a 350 oven for 1 hour or untill a wooden toothpick inserted in the center of cake comes out clean. Remove from pan and Drizzle Carmel Glaze over the warm Cake.
To Make Caramel Glaze - Stir togeather Brown Sugar, Butter , and Evaporated Milk in a Saucepan Over Medium Heat
Bring to a Boiland cook stirring constantly, for 2 1/2 minutes or untill sugar dissolves. Remove from heat and drizzle over warm cake.
Last Updated: Tue, Sep 6, 2011