Grease and flour a 12 or 15 cup bundt pan.
In a small fry pan, put 1-1/2 tbsps butter and 1/3 cup sugar and 2-3 Asian Pears, peeled, cored and diced large. (NOTE: You can use regular pears or apples)
Cook over medium high heat until the mixture boils. Keep it boiling until it begins to turn a light tan color. At this point, stir in 1 tbsp. heavy cream. Stir well.
Pour into bottom of bundt pan.
1 cup soft butter
3 cups sugar
6 eggs – separated
1 tbsp vanilla
3 cups cake flour
1/4 tsp salt
1/4 tsp baking soda
1 cup milk
Mix the flour, salt and baking soda and set aside.
Cream the butter, then add the sugar and cream well.
Add the yolks one at a time, blending well.
Add the vanilla.
Add 1/3 of the flour mixture and then 1/2 of the milk
Repeat and then end with the last 1/3 of the flour.
Beat the egg whites until stiff and fold in.
Pour the batter into the pan.
Bake at 325 degrees for about 1 hour to 1 hour and 10 minutes.
Leave in pan for 10 minutes, then turn it out onto a rack that is over another pan to keep any drips from running onto the counter.
Serve at room temperature.