2 c. sugar
4 c. peeled and chopped pears
1 c. Wesson oil
2 eggs
1 c. chopped nuts (optional)
1 tsp. vanilla extract
1 tsp. almond extract
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

Mix sugar and pears and let stand 1 hour. Stir in oil, eggs, nuts, and extracts. Sift together dry ingredients and add to pear mixture. Do not beat. Stir just to mix. Pour into greased and floured bundt pan. Bake at 325 degrees for 1 1/4 hours. Cool before removing.

NOTE: The almond extract is the "secret ingredient." Very few pear cake recipes use it and it gives this cake an unusually wonderful flavor. Each day this cake will be better than the day before (if it lasts that long!)

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