1 1/2 c. salad oil
2 c. sugar
3 eggs
3 c. flour
2 c. chopped canned pears
1 c. chopped nuts
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla

Combine oil, sugar, eggs; beat well. Sift together flour, salt, soda and cinnamon; add to creamed mixture. Add vanilla. Fold in pears and nuts. Grease and flour a 10 inch Bundt or tube pan; spoon in batter. Bake at 325 degrees for 1 hour and 20 minutes, or until cake tests done. Let cool in pan for 20 minutes and remove to rack for complete cooling. Drizzle with a glaze made from 1 tablespoon soft butter, 1 1/2 cups powdered sugar, and enough pear syrup to make a smooth, slightly runny frosting.