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 cinnamon and add to egg mixture,

beating at low speed until blended. Fold in pears, chopped pecans, and

vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350 degrees for l hour or until a wooden pick inserted in center

of cake comes out clean. Let cool in pan 30 minutes. Remove from pan,

and drizzle Caramel Glaze over cooled cake.

Caramel Glaze:

Stir together brown sugar, butter and evaporated milk in a small saucepan

over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2

minutes or until sugar dissolves. Cool slightly until thickened and

drizzle over cake.