Preheat the oven to 350 F. 

Cake

In a small bowl, toss raisins and chopped dates with 2 tablespoons of flour until lightly coated. 

In a large mixing bowl, beat the eggs and sugar together until fluffy {about 1 minute}. Mix in the vanilla and oil and set aside. 

In a separate bowl, combine the flour, salt, baking soda, cinnamon, cloves and allspice together. Add the flour mixture to the egg mixture. 

Slowly stir in the pears, pecans and raisins. 

Pour mixture into a 10 inch bundt or tube pan and bake for 45 – 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 5 minutes before turning out onto a wire rack. Let the cake cool another 10 – 15 minutes before adding the glaze.

Glaze

Mix the powdered sugar and maple syrup together in a small bowl until smooth. Drizzle evenly over the cake. Let sit for 30 minutes before slicing.