-
1
In a saucepan, spread the granulated sugar in an even layer.
-
2
Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes.
-
3
Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
-
4
Add pear chunks to caramel, and stir to coat.
-
5
Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling the pan occasionally.
-
6
Using a potato masher, mash the pears until they are broken down but still slightly chunky.
-
7
Continue cooking, uncovered, 5 minutes more, stirring frequently.
-
8
Remove from heat; let cool completely.
-
9
Preheat the oven to 350F.
-
10
Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess.
-
11
In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
-
12
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
-
13
Add the eggs, one at a time, beating until combined after each addition.
-
14
With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour.
-
15
Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed.
-
16
Do not overmix.
-
17
Spoon the batter into the prepared pan, and smooth with a small offset spatula.
-
18
Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
-
19
Transfer the pan to a wire rack to cool slightly.
-
20
Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes.
-
21
Once cool, pour the glaze over the top, letting some drip down the sides.
-
22
Alternatively, dust with confectioners sugar.
-
23
Garnish with pear chips, if using.
-
24
Pear chunks are added to a pan of caramel and cooked over low heat.
-
25
After several minutes, a potato masher is used to help break down the pears.
-
26
The final consistency of the sauce is thick and somewhat chunky.
