2 1/2 c. all-purpose flour
1 c. brown sugar, firmly packed
1 tsp. salt
2 tsp. cinnamon
1 c. oil
1/4 c. brandy
1 c. sugar
2 tsp. baking soda
2 tsp. vanilla
3 eggs
3 c. chopped pears
1 c. chopped pecans

Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch tube pan. In a large bowl, combine flour, sugar, brown sugar, baking soda, salt and cinnamon. Mix well. Add oil, brandy, vanilla and eggs. With spoon, stir until well blended. (Mixture will be very thick.) Fold in pears and pecans. Pour and spread batter into greased and floured pan.

Bake at 350°F for 50 to 60 minutes. Cool cake in pan for 10 minutes.

Glaze:

1 c. powdered sugar
1/4 c. butter (no butter)
2 to 4 tbsp. milk

Cook butter over medium heat until golden brown. Remove from heat; add powdered sugar and milk. Drizzle over cake.