CAKE:

1 1/4 c vegetable oil

2 c sugar

3 eggs

3 c flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

2 c chopped canned Bartlett pears in syrup, well drained (reserve syrup for glaze)

1 c chopped pecans

GLAZE:

1 tbs butter, at room temperature

1 1/2 c 10x sugar

2-3 syrup from canned pears

Preheat the oven to 325 degrees. In a mixing bowl, combine the oil, sugar, and eggs, and beat well. Sift together the flour, salt, baking soda, and cinnamon. Add this to the creamed mixture and stir until blended. Stir in the vanilla. Fold in the pears and pecans. Grease and flour a 10:” tube pan or bundt pan and spoon in the batter. Bake for 1 hour and 20 minutes, or until the cake tests done. Let the cake cool for 20 minutes, then turn it out onto a cake rack to cool completely. While the cake cools, make the glaze. Blend the butter and 10x sugar with enough of the reserved pear syrup to make a smooth, slightly runny glaze. Drizzle the glaze over the cake top, letting some run down the sides.

Serves 16-20