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1
Butter a 9-inch cake pan with 1 tablespoon butter; set aside.
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2
Toss pears with lemon juice; set aside.
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3
In a large saute pan over medium-high heat, melt 2 tablespoons butter and sprinkle with 2 tablespoons granulated sugar.
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4
Add pears, cut side down, in a single layer.
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5
Cook until browned, 2 to 3 minutes.
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6
Turn and brown the other side.
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7
Transfer to a plate.
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8
To the same saute pan, add the Poire William, and sprinkle with the rest of the granulated sugar.
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9
Cook until reduced to a syrup, about 1 minute.
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10
Pour into cake pan, coating the bottom.
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11
Place pears in pan, cut side down, arranging in a single layer (there may be a few leftover slices).
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12
In a medium mixing bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg and salt.
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13
Set aside.
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14
Preheat oven to 350 degrees.
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15
In the bowl of an electric mixer, beat the remaining 8 tablespoons butter until fluffy.
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16
Add brown sugar, and beat on medium-high speed for 3 minutes.
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17
Add eggs, and continue beating to combine.
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18
Add molasses and fresh ginger.
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19
Gradually add flour mixture.
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20
In a small bowl, combine the baking soda and boiling water, beating with a fork.
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21
Add to the batter, and mix well.
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22
Pour batter into cake pan over the pears.
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23
Bake for 25 minutes.
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24
Lower heat to 325 degrees, and bake an additional 15 minutes, until cake springs back when touched in the center.
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25
Remove from oven.
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26
Cool for 1 hour, then invert onto serving plate.
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27
Serve with rum-raisin ice cream or rum-spiked whipped cream.
