This caramel glaze is so tasty you may want to double the recipe and spoon it over the cake slices too.


In a large bowl, using an electric mixer, beat granulated sugar, oil, eggs and vanilla until creamy.  Using a wooden spoon, stir in flour, baking soda and salt until well blended.  Stir in apple and pear.  Spoon batter into greased and floured 12-cup (3 L) Bundt pan.  Bake at 350°F (180°C) for 1 to 1¼ hours or until cake tester inserted in centre comes out clean.  Cool on rack 20 minutes.

Caramel Glaze: In a medium saucepan, combine butter, brown sugar and milk; bring to boil, over medium-high heat, stirring constantly.  Boil for 2 minutes, while stirring.   Remove cake from pan; spoon warm glaze over warm cake.  Serve warm or at room temperature.

Recipe and Photography Courtesy of Foodland Ontario