Instructions: Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended.

Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan. Bake at 350 F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly.

Broiled Maple Topping: Melt butter or margarine in small saucepan. Remove from heat. Stir in sugar, milk, maple flavored syrup, coconut, chopped nuts.

Makes about 1 1/2 cups.

Cupcakes

For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full.

Bake at 350 F for 30 minutes. Cool. Frost with Caramel Frosting. Top each with walnut or pecan half if desired.

Makes 18 cupcakes.

Caramel Frosting

Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1 2/3 cups sifted powder, until of spreading consistency.

Makes about 1 cup.

Quantity: Makes 8 to 10 servings.

Always be sure to use ripe pears.

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