BRANDIED FRESH PEAR CAKE
one 10-inch diameter tube cake
Sift together the first 3 ingredients. In a large bowl, combine sugar, oil, brandy, and vanilla, bearing at high speed of an electric mixer for 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients. Fold in chopped pears and nuts, mixing well. Evenly spoon into a greased 10-inch tube pan. Bake in a preheated moderate oven (350 degrees F.) for 70 to 75 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow cake to cool in pan for 20 minutes, then turn out, top-side-up, onto a sheet of aluminum foil; brings sides of foil up around cake. Pour Hot Buttered Brandy Sauce over cake, allowing sauce to drizzle down the sides of the cake. Allow cake to cool completely. To serve, cut cake into thin wedges.
Note: May use 3 medium-size eggs; add 1 egg yolk or egg white.
Note: may use a 10-inch diameter bundt pan, if desired. After baking and cooling, turn cake down-side-up before drizzling Brandy Sauce over cake.
In a small heavy saucepan, melt butter over low heat. Add sugar and brandy, mixing well. Bring mixture to a boil over moderate heat; reduce heat and simmer for 2 to 3 minutes.