Pear Ginger Cake With Whipped Cream And Rum-Caramel Glaze

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
2601
FAT
511%
CHOL
358%
SOD
92%

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Ingredients for 6 servings

1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice

3/4 cup heavy cream

1 lb. 2 oz. (4 cups) all-purpose flour

1 tsp. kosher salt

Pinch of kosher salt

1-1/2 Tbs. dark rum

5 oz. (1 cup) finely chopped Candied Ginger  

3 cups granulated sugar

4-1/2 tsp. baking powder

3/4 cup whole milk, at room temperature

1-1/2 cups granulated sugar

1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature

7 oz. (2 cups) confectioners’ sugar

6 cups heavy cream

1 Tbs. pure vanilla extract

1/4 tsp. fresh lemon juice

6 large eggs, at room temperature

12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans

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