2 cups shredded peeled apples

2 cups shredded peeled pears

2 cups cugar

1 1/4 cups vegetable oil

1 cup raisins

1 cup chopped pecans

2 eggs, beaten

1 teaspoon vanilla extract

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

Cream Cheese Frosting:

1 package (3 ounces) cream cheese, softened

1/4 cup butter or margarine softened

3 cups confectioners' sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

In a large bowl, combine the first eight ingredients. Combine dry ingredients: stir into the fruit mixture. Pour into a greased 13-inch x 9 inch x 2 inch baking pan. Bake at 325 dregres for 1 hour or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, beat cream cheese and butter in a mixing bowl until fluffy. Add sugar, milk and vanilla; mix well. Spread over cooled cake. Store in the refrigerator. Yield: 12 - 15 servings.