3-4 fresh pears
2/3 c. shortening
2/3 c. brown sugar, packed
4 eggs
2/3 c. honey
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1 1/4 c. dates, chopped
1 tsp. finely grated orange peel
Brandy Glaze

1. Core and chop pears to make 3 cups.

2. Cream shortening and brown sugar; add eggs, one at a time.

3. Sift flour together with salt, soda and spices; add to creamed mixture. Blend at low speed until moistened, beat 3 minutes.

4. Pour into greased bundt pan.

Bake at 350 degrees for 60 to 65 minutes or until top springs back when touched lightly. cool in pan 30 minutes. Remove.

BRANDY ORANGE GLAZE:

Combine 1 cup powdered sugar with 2 teaspoons brandy and 1 to 2 teaspoons of orange juice to proper glaze consistency. Use a little orange food coloring if want colored.