2 tablespoons butter
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup apple cider vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 (3 ounce) can sliced pears, drained
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup chopped almonds
1 teaspoon lemon zest
1/2 cup brown sugar
1/2 cup sweetened orange juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and sugar together, until light and fluffy. Beat in the egg, one at a time, beating well after each addition. Mix in the flour, baking powder and baking soda, mix until well blended. Stir in the vinegar, lemon juice, salt, brown sugar, egg, and vanilla. Combine the brown sugar, pears, pecans, walnuts, and almonds, mix well. Spoon batter into the prepared pan or pans.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack for 10 minutes before removing from pan. To make the frosting, mix together brown sugar, orange juice and lemon zest.
To make the glaze: In a small saucepan, combine brown sugar, lemon zest, brown sugar, remaining brown sugar, orange juice, lemon zest and orange zest. Bring mixture to a boil, and cook until thickened. Spread over chilled cake.