Instructions

For the Fruit:

In a large skillet, bring sugar and cane syrup to a boil, stirring constantly (about 2 minutes).  Stir in butter until melted.  Reduce heat to medium, add apple slices and pear slices.  Cook stirring occasionally, until fruit softens (about 12 minutes).  Remove from heat and let cool completely.

For the Cake:

Preheat oven to 350°.  Spray a 14.5x11x2-inch baking pan with non stick cooking spray.

In a large bowl, beat butter and sugar until fluffy making sure to stop and scrape the sides.  Add eggs one at a time, beating well after each addition.  In a medium bowl whisk together flour, cinnamon, nutmeg, salt and baking soda.  On low gradually add flour mixture to butter mixture alternately with sour cream .  Beat until combined.  Beat in vanilla.  RESERVE 2/3 cup syrup from the fruit mixture; set aside.  Fold into the batter the fruit and remaining syrup.  Pour batter into prepared pan.  Bake 40 minutes or until a toothpick inserted into the center comes out clean.  Remove and cool completely on a wire rack.

For the Praline Frosting:

In a mediums saucepan add the butter, sugar, cane syrup (reserved from the fruit), salt and pecans.  Bring to a boil, boil 2 minutes.  Take off the heat and stir in the vanilla.  Pour mixture into a large mixing bowl, add the powdered sugar, mix until combined.  If the mixture is too thick add the optional cane syrup 1 tablespoon at a time.  Pour hot frosting over the cake.  Use an offset spatula to smooth out the frosting. TIP: It's VERY important that the frosting is added while it's still hot otherwise the frosting becomes thick and hard like a praline.