1 1/2 c. salad oil
2 c. sugar
3 eggs
3 c. plain flour, sifted
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 c. chopped canned pears, well drained
1 c. pecans, chopped

Combine oil, sugar, eggs and beat well. Sift together flour, salt, soda and cinnamon; add to creamed mixture. Add vanilla. Fold in pears and pecans. Grease and flour 10-inch Bundt or tube pan, spoon in batter. Bake at 325 degrees for one hour and twenty minutes or until cake tests done. Let cool in pan, then glaze with: Enough lemon juice to pour

Drizzle on cake. Mellows with age and stores well.