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1
Butter a 10-inch fluted tube pan.
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2
Coat lightly with flour, shaking out excess; set pan aside.
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3
In a medium bowl stir together flour, baking powder, and salt; set aside.
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4
In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
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5
Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
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6
Add eggs, 1 at a time, beating just until combined.
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7
Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
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8
Fold in pears and orange peel.
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9
Pour batter into prepared pan, spreading evenly.
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10
Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
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11
Cool cake in pan on a wire rack for 10 minutes.
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12
For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
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13
Cook and stir over medium heat until mixture just boils and sugar is dissolved.
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14
Remove cake from pan and place on wire rack.
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15
Place a piece of waxed paper under the wire rack.
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16
With a pastry brush, brush the warm glaze over the entire surface of the cake.
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17
Cool cake completely.
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18
Serve with Pear Sauce.
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19
To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
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20
Bring to boiling over medium heat; reduce heat.
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21
Simmer, covered, about 15 minutes or until pears are soft.
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22
If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
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23
Remove from heat.
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24
Cool slightly.
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25
Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
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26
Stir in vanilla.
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27
Taste sauce and adjust sugar if necessary.
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28
Cool and refrigerate in an airtight container for up to 72 hours.
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29
Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.
