This recipe works well with any of the firm fruits of fall - apples, pears, persimmons, etc. Serve as you would any Bundt cake ... with whipped cream or ice cream, or with a mixture of cream cheese and jam, or marshmallow whip and cream cheese combined.
4 C. peeled, cored, and grated pears
2 C. sugar
1 C. pecan pieces
1 C. veggie oil
1 t. vanilla
2 eggs, beaten
3 C. flour
1/2 t. salt
2 t. baking soda
1/2 t. cinnamon
1/2 t. freshly grated nutmeg
Combine pears, sugar. and pecan pieces in a large bowl and set aside for 1 hour to accumulate juice. Preheat oven to 350 degrees. Grease and flour a large tube or Bundt pan.
Stir veggie oil, vanilla and eggs into pear mixture.
Mix flour, salt, baking soda, and spices and fold into pear mixture (do not use mixer). Pour batter into prepared pan and bake for 1 hour and 15 minutes, until toothpick inserted in center comes out clean. Remove from oven to rack, cool 15-20 minutes then turn out onto serving plate.