4 ripe Bartlett pears, peeled, chopped (about 3 cups) 1 tablespoon granulated sugar 3 cups Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3 eggs 2 1/4 cups granulated sugar 1 1/4 cups vegetable oil 3 teaspoons vanilla 1 1/2 cups coarsely chopped pecans 1/4 cup butter or margarine, softened 1/4 cup packed light brown sugar 1/4 cup whipping cream
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, gently toss pears and 1 tablespoon granulated sugar; let stand 5 minutes.
Meanwhile, in another bowl, mix flour, baking soda and salt. In large bowl, beat eggs, 2 cups of the granulated sugar, the oil and 2 teaspoons of the vanilla with electric mixer on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Fold in pears and pecans. Pour batter into pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack.
In 1-quart heavy saucepan, heat butter, brown sugar, remaining 1/4 cup granulated sugar and the whipping cream to boiling over high heat, stirring constantly; boil 1 minute without stirring. Remove from heat; stir in remaining 1 teaspoon vanilla. Cool until slightly thickened. Drizzle glaze over warm cake. Let stand until set.
Slice cake and serve with a glass of Moscato from Mount Nittany Vineyard & Winery!