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

Combine oil, sugar, eggs; beat well. Sift together flour, salt, soda and cinnamon; add to creamed mixture. Add vanilla. Fold in pears and pecans.

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 cake rack for complete cooling.

Drizzle white glaze over cake top, letting some run down sides.

WHITE GLAZE:

1 tbsp. soft butter
1 1/2 c. confectioners' sugar
2 to 3 tbsp. syrup from the canned pears

Blend butter and sugar with enough pear syrup to make a smooth, slightly runny frosting.

Note: I use self-rising flour and omit salt and baking soda.