Cake:

3 c. all-purpose flour
1-1/2 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking powder
2 c. sugar
1 c. vegetable oil
3 eggs, beaten
1/2 c. apple cider
3 tsp. vanilla
1 can (29 oz.) pear halves, drained & mashed
1 c. pecans, chopped

In a large bowl, combine the first 6 ingredients. In another bowl, whisk the sugar, oil, eggs, cider and vanilla. Add to the dry ingredients and stir well. Stir in pears and pecans. Pour into greased and floured 10 inch fluted tube pan.

Bake at 350°F for 65 - 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

Sauce:

3/4 c. butter
2/3 c. white sugar
1/3 c. packed brown sugar
2 tbsp. cornstarch
2/3 c. apple cider
1/3 c. whipping cream
1/3 c. lemon juice, optional (use at least 1 tbsp.)

Combine butter and sugars in saucepan cooking over low heat for 2-3 minutes or until sugar is dissolved. Combine cornstarch and cider until smooth; add to sugar mixture. Stir in cream and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve warm with cake. May be microwaved over cake once cold.