Gingerbread Cake with Cinnamon Cream Recipe

2 cups unsalted butter at room temperature, plus 1/4 cup of butter more for cake pan
1 1/4 cups dark-brown sugar, firmly packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 large eggs - at room temp.
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
3 cups all-purpose flour
Confectioners’ sugar, for gingerbread cake dusting
Cinnamon Cream ~ recipe follows

Pre heat the oven. Butter the bunt pan and set bunt pan 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. Transfer pan to a wire rack to cool completely. Invert onto a serving platter and dust with confectioners’ sugar. Serve with poached pears and garnish with cinnamon cream.

Cinnamon Cream Recipe
Makes enough cinnamon cream for one Gingerbread Cake
1 cup heavy cream
2 tablespoons confectioners’ sugar
1/4 teaspoon ground cinnamon
Place heavy cream, sugar, and cinnamon in a chilled medium mixing bowl. Using a whisk attachment on a mixer, whip cream until soft peaks form. Cover with plastic, and refrigerate until ready to use.