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1
Preheat oven to 350*F.
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2
Grease and flour a 10 inch bundt pan.
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3
Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
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4
Combine the pear puree and buttermilk in a bowl and mix well.
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5
Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
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6
Add the molasses and beat until blended.
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7
Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
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8
Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
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9
Pour the batter into the prepared pan.
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10
Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
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11
Cool in the pan for 10 minutes.
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12
Remove to a wire rack.
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13
Serve warm or at room temperature.
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14
Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
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15
Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
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16
For the pears: Heat the butter in a large heavy skillet until sizzling.
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17
Add the pears and toss to coat.
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18
Sprinkle with the sugar and stir.
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19
Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
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20
Remove and let stand until room temperature.
