Name: Spice Cake with Caramelized Pears and Maple Buttercream
Cook time: 1 1/2 hr
Total time: 2 hr
Yield: Makes 10 to 12 servings
Ingredients: 2 2/3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon grated nutmeg; 1/4 teaspoon ground cloves; 1 cup whole milk; 1 teaspoon pure vanilla extract; 2 sticks unsalted butter, softened; 2/3 cup granulated sugar; 2/3 cup packed dark brown sugar; 5 large eggs; 2 1/4 pounds Bartlett or Bosc pears (about 5); 1/2 stick unsalted butter; 1 tablespoon granulated sugar; 1 tablespoon fresh lemon juice; 2 tablespoons brandy; 4 large egg whites at room temperature 30 minutes; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 1/4 cup maple sugar; 1 1/3 cups pure maple syrup (preferably Grade A dark amber); 4 sticks (1 pound) unsalted butter, cut into tablespoons and softened; Equipment: 3 (8-inch) round cake pans (2 inches deep; see cooks' note, below); a candy thermometer

When layered with tender, brandy-spiked pears and a fluffy maple-flavored frosting, spice cake sheds its old-fashioned modesty, becoming impressive enough for any Thanksgiving sideboard. While it will surely satisfy the cake fans at your holiday gathering, it just might tempt a few diehard pie lovers, as well.

Cooks' notes:

•Cake can be made in 3 (9-inch) cake pans (cake layers will take a few minutes less to bake).
•Cake layers can be made 1 day ahead and kept, wrapped in plastic wrap, at room temperature.
•Buttercream can be made 1 week ahead and chilled or 1 month ahead and frozen. Bring to room temperature (do not use a microwave), then beat with an electric mixer before using.
•The egg whites in this recipe will not be fully cooked. You can substitute reconstituted powdered egg whites.

Recipe notes

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