3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 (29-ounce) can canned pear halves
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans, lightly toasted
3/4 cup powdered sugar
Preheat oven to 350°F (175°C). Lightly grease bundt pan with cooking spray.
Sift flour, salt and baking powder together in a bowl. Set aside.
Drain pears, reserving 1/4 cup of syrup.
Place pears in blender or food processor and process until puréed. Transfer to bowl of electric mixer. Add sugars, oil, eggs and vanilla and beat until thick and well blended. Gradually beat in sifted dry ingredients. Fold in nuts.
Pour batter into prepared pan and bake for 1 hour and 15 minutes or until edges of cake pull away from pan and cake springs back when pressed with finger. Cool 10 minutes in pan then turn out of pan and cool completely on wirerack.
Meanwhile, combine powdered sugar and reserved pear liquid, stirring until smooth. Drizzle over cooled cake.