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Ingredients

Serves 6

• FOR THE GINGERBREAD CAKE
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
• 1/2 cup packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups all-purpose flour
• Confectioners' sugar, for dusting
• FOR THE POACHED PEARS
• 3 medium firm pears, such as Anjou, Bartlett, or Bosc
• 1 bottle (750 ml) robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
• 1/2 cup sugar
• 1 vanilla bean, cut in half lengthwise
• 1 whole cinnamon stick
• 2 whole cloves
• Peel from 1 orange
• Peel from 1 lemon
• 1 star anise
• 1 whole bay leaf
• FOR THE CINNAMON CREAM
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon ground cinnamon

Description

Bake The Gingerbread And Poach The Pears A Day Ahead; Whip The Cream And Slice The Pears When You\'re Ready To Assemble The Cake.

Martha Stewart