Pear-Filled Bundt Cake

• 12 cup butter, softened
• 12 cup sugar
• 3 eggs
• 12 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 13 cup orange juice
• 12 cup packed brown sugar
• 12 diced peeled ripe pear
• 12 sliced almonds
• 2 tablespoons all-purpose flour
• 4 12 teaspoons butter, melted
• 12 teaspoon cinnamon
• 12 cup icing sugar
• 2 14 teaspoons orange juice

1. In a large mixing bowl, cream butter and sugar; add eggs one at a time, beating well after each addition.
2. Beat in vanilla.
3. Combine flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
4. Pour half the batter into a greased 10 inch fluted tube pan.
5. Combine the filling ingredients; sprinkle over batter.
6. Top with remaining batter; smooth top with a spatula.
7. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. Combine glaze ingredients and drizzle over cake.

butter, sugar, eggs, vanilla, flour, baking powder, baking soda, orange juice, brown sugar, peeled ripe pear, almonds, flour, butter, cinnamon, icing sugar, orange juice

Taken from www.food.com/recipe/pear-filled-bundt-cake-325468 (may not work)