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3 eggs
1 3/4 c. sugar
1 c. oil
1 Tbsp. vanilla
1 1/2 c. flour
1 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
3 c. chopped pears (4 medium)
1 c. pecans, chopped

Combine eggs, sugar and oil. Beat at medium speed and
add vanilla. Sift flours, baking powder, soda and allspice.
Add to sugar mixture a little at a time. Stir in pears. Spoon
into well greased and floured Bundt pan. Bake at 350 degrees for 55

Caramel Drizzle:
1/4 c. butter
1/4 c. brown sugar
2 Tbsp. milk
1 c. powdered sugar
1/2 tsp. vanilla
pinch of salt
Melt butter in saucepan; add brown sugar and milk. Cook
for 5 minutes. Take mixture off stove and add powdered sugar,
vanilla and salt. Blend until smooth. Pour over pear cake.

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