Caramel-Glazed Pear Cake

Very ripe pears make this cake ultramoist.

4 ripe Bartlett pears, peeled and diced (about 3 cups)

1 tablespoon sugar

3 large eggs

2 cups sugar

1 1/4 cups vegetable oil

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups pecans, coarsely chopped

2 teaspoons vanilla extract

Caramel Glaze

Toss together pears and 1 tablespoon sugar; let stand 5 minutes.

Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.

Combine flour, salt, and baking soda, 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.

Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake.

Yield: Makes 12 servings