2 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 c. flaked coconut (about 7 oz.)
1 c. dates, chopped
3 c. raw or canned pears, drained & chopped
1 c. (about 4 oz.) pecans, chopped
1 tsp. cinnamon

Cream together sugar, oil and eggs one at a time. Mix well. Set aside. Sift flour with cinnamon, salt and soda 3 times. Add to creamed mixture. Add vanilla, coconut, dates, pecans and pears. Stir by hand (it will be thick). Pour into a greased and floured tube or bundt pan. Bake at 325 degrees for 1 1/2 to 2 hours or until tested done with a wooden toothpick. Cool on rack until cake shrinks from sides of pan. Remove from pan and complete cooling. Serves about 16.