Instructions: Heat oven to 350 degrees. Butter a 10-cup Kugelhopf ring mold pan, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, 2 to 4 minutes. Add the vanilla, and mix. Add the eggs, one at a time, mixing well after each addition.

In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with spatula.

Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely.

Meanwhile, make the Cinnamon Cream: Place heavy cream, sugar, and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.

Invert cake onto a serving platter and dust with confectioners sugar. Serve with poached pears and garnish with cinnamon cream.

This recipe yields 12 servings.

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