fresh pear cake
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 3 | Eggs; well beaten |
| 1½ cup | Salad oil |
| 3 cups | Flour, all-purpose |
| 1 teaspoon | Soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Vanilla extract |
| 2 teaspoons | Cinnamon; ground |
| 3 cups | Pears; thinly sliced |
| 1¼ cup | Powdered sugar |
| 2 tablespoons | Milk; to 4 tb. |
POWDERED SUGAR GLAZE
Combine sugar, eggs, and oil; beat well. Combine flour, soda, and salt; add to sugar mixture, 1 cup at a time, mixing well after each addition. Stir in vanilla, cinnamon, and pears.
Spoon batter into a well-greased 10-inch Bundt pan or tube pan. Bake at 350 degrees for 1 hour. Remove from pan, and allow to cool; top with powdered sugar glaze.
Powdered sugar glaze: Combine ingredients, blending until smooth.
Yield: about 1 cup.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
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