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.
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