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Ginger and Pear Cake with Caramel and Clotted Cream

From: gourmettraveller.com.au

225 gm softened butter
250 gm dark brown sugar
3 beurre Bosc pears, cut into 8 wedges, core removed
450 gm (3 cups) plain flour, sieved
1 tsp bicarbonate of soda
2 tbsp ground ginger
1½ tsp ground cinnamon
1 tsp finely grated nutmeg
370 gm (1 cup) treacle
3 eggs
250 ml (1 cup) buttermilk
80 ml (1/3 cup) pouring cream
To serve:
clotted cream (optional, see note)

Preheat oven to 160C. Melt 100gm butter in a large frying pan over medium heat, scatter in half the sugar and stir until dissolved (3-5 minutes). Add pears and turn occasionally until golden and just cooked through (10-12 minutes). Remove pears with a slotted spoon, arrange in base of a 22cm-diameter cake tin lined with baking paper, set aside. Reserve remaining liquid in frying pan.

Sift flour, bicarbonate of soda and spices into a bowl and set aside. Beat remaining butter and remaining sugar in an electric mixer until pale and creamy (3-5 minutes). Add treacle, then eggs, one at a time, beating well after each addition to combine. With mixer on low speed, add flour mixture, in thirds, alternating with buttermilk, finishing with flour, until just combined. Pour over pears, bake until golden and an inserted skewer withdraws clean (1 hour 10 minutes-1 hour 20 minutes). Cool in tin on a wire rack for 10 minutes, turn onto serving plate and cool to room temperature.

Meanwhile, heat reserved pan juices over medium heat, whisk in pouring cream until combined. Serve with ginger and pear cake and clotted cream, if desired. Cake will keep, stored in an airtight container at room temperature, for 2 days.

Note this recipe is adapted from Stephanie Alexander's ginger cake in The Cook's Companion. Clotted cream is available from select delicatessens. If unavailable, substitute double cream.