My daughter found the original recipe a few years ago in a Southern Living magazine, we've been making it ever since, with very few changes.
4 ripe bartlett pears, peeled and chopped (3 cups)
1 tablespoon sugar
1 3/4 cups sugar
1 1/4 cups oil (I used 1/2 coconut and 1/2 canola)
3 cups flour (all purpose or spelt)
1 teaspoon salt
1 teaspoon soda
1 cup pecans, chopped
2 teaspoons vanilla extract
Combine flour, salt, and soda. Set aside.
1 cup brown sugar
1/2 cup butter
1/4 cup heavy cream
Combine all these in a heavy bottom sauce pan over medium heat.Bring to boil stirring constantly for 2 1/2 minutes until the sugar is no longer grainy. Pour over cake while still warm.
Let cool if desired before digging in.