Pear Cake

2 c. sugar
1 1/2 c. vegetable oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 c. flaked coconut (about 7 oz.)
1 c. dates, chopped
3 c. raw or canned pears, drained & chopped
1 c. (about 4 oz.) pecans, chopped
1 tsp. cinnamon

Cream together sugar, oil and eggs one at a time. Mix well. Set aside. Sift flour with cinnamon, salt and soda 3 times. Add to creamed mixture. Add vanilla, coconut, dates, pecans and pears. Stir by hand (it will be thick). Pour into a greased and floured tube or bundt pan. Bake at 325 degrees for 1 1/2 to 2 hours or until tested done with a wooden toothpick. Cool on rack until cake shrinks from sides of pan. Remove from pan and complete cooling. Serves about 16.

Pear Cake printer friendly version located here. (Just the recipe. Nothing else.)
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