Pear Cake

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

1. Combine together sugar and oil; add eggs, one at a time, mixing well after each addition.
2. Set aside.
3. Sift flour with cinnamon, salt and soda 3 times, then add to creamed mixture. Add mixture.
4. Add vanilla; mix.
5. Add coconut, dates, pears and pecans, stirring by hand (batter will be thick).
6. Pour into greased and floured Bundt pan.
7. Bake at 325u0b0 for 1 1/2 to 2 hours or until cake tests done with a wooden pick inserted in center. Cool on rack or until cake shrinks from sides of pan.
8. Remove from pan to complete cooling.
9. Yields 16 servings.

sugar, vegetable oil, eggs, flour, cinnamon, salt, baking soda, vanilla, flaked coconut, dates, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=652270 (may not work)