Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended. Fold in pears, chopped pecans, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake.
This is the MOST delicious, easy-to-do cake! My SILbaked it and I had some, OMG! From me to my friend, to her mom and sisters, to luncheon club...who knows where from there!? My only note is to MAKE SURE the pears are very ripe and soft, it makes all the difference. Ymmm!
This is one of my most requested desserts. The heavy moist cake is different than what most people bring. I bake the cake, let it cool most of the way, then cook the glaze. I let that cool most of the way too, then spoon over the cake. It is the best way I have found to make it stay on the cake. Delicious!!!