Caramel-Glazed Pear Cake (Emily White)

From Southern Living

Pear Cake

4 ripe Bartlett pears, peeled and diced (about 3 cups...you can use and puree the equivalent in canned pears)
1 Tbsp. sugar
3 large eggs
2 cups sugar
1 1/4 cups vegetable oil
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups pecans, coarsely chopped (optional)
2 tsp. vanilla extract
Caramel glaze (see below)

If using fresh pears, toss pears with 1 Tbsp. 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.  Add to egg mixture, beating at low speed until blended.  Fold in pears, pecans, and vanilla.  Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350 degrees for 1 hour (or more) or until a wooden pick inserted in center comes out clean.  Remove from pan and drizzle caramel glaze over warm cake.

Caramel Glaze
(makes 1 1/2 cups)

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk

Stir ingredients together in small saucepan over medium heat.  Bring to a boil and cook, stirring constantly, 2 to 3 minutes or until sugar dissolves.