1For the cake: Combine the vegetable oil, sugar, and beaten eggs in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
2Combine the flours, baking powder, baking soda, and allspice in a medium bowl; stir well.
3Add the flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in the chopped pecans.
4Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 375 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Let it cool in the pan for 10 minutes; remove from the pan and let cool completely on a wire rack.
5For the drizzle: Melt the butter in a small saucepan; add the brown sugar, and cook over medium heat, stirring constantly until the sugar melts. Remove from the heat.
6Add the milk to the butter/sugar mix, stirring constantly. Add the powdered sugar, vanilla, and salt. ABeat at medium speed of an electric mixer until smooth. Drizzle over the cake when it is cool.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...