3 eggs, beaten
1 3/4 c. sugar
1 c. vegetable oil
1 tbsp. vanilla extract
1 1/2 c. all-purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
3 c. peeled, chopped pears (about 4 med.)
1 c. chopped pecans
Caramel Drizzle

Combine first 3 ingredients in a large bowl; beat at medium speed of an electric mixer. Add vanilla.

Combine flours and next 3 ingredients; add to sugar mixture alternately with pears. Stir in pecans. Spoon into a well-greased and floured bundt pan. Bake at 375 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack. Spoon Caramel Drizzle over cake. Yield: 1 (10") cake.

CARAMEL DRIZZLE:

1/4 c. butter
1/4 c. firmly packed dark brown sugar
2 tbsp. milk
1 c. sifted powdered sugar
1/2 tsp. vanilla extract
Pinch of salt

Melt butter and cook over medium heat until light brown, stirring constantly. Add brown sugar, and cook until sugar melts. Remove from heat; add milk, stirring constantly. Slowly add powdered sugar, vanilla and salt, beating at medium speed of an electric mixer. Beat until mixture reaches glaze consistency. Yield: about 1 1/3 cups.