Preheat oven to 350 degrees F

Grease, flour and parchment 3 7inch cake pans.

CAKE:

In large bowl add the flour, baking powder, salt, baking soda, cinnamon, cloves, ginger, nutmeg. Stir with whisk to combine set aside.

In bowl of a mixer fitted with paddle attachment cream the butter and slowly add in the sugar.

Mix until well combined and pale yellow.

Add the eggs one at time, mix well to combine after each addition.

Starting with flour mixture add the flour mixture and milk alternating as needed.

Mix well to combine.

Add in the vanilla, mix well to combine.

Pour into the 3 cake pans.

Bake 23-26 minutes or until toothpick inserted comes out clean.

PEARS:

In medium pan melt the butter.

When butter starts to bubble add in the pears.

Sprinkle in the brown sugar.

Stir a little to distribute the ingredients around.

Bring to a simmer, juice of pear will start to release this is fine.

Bring down to low heat and simmer, stirring often but gently to avoid smashing the pears.

The pears will simmer for about 20 minutes or until sauce is thickened and pears are soft and caramelized.

Place a strainer over a large bowl.

When ready pour pears over the strainer to remove excess liquid.

Let pears cool and transfer to bowl until ready.

(can be refrigerated if not using right away).

BUTTERCREAM:

In large sauce pan add the egg whites and brown sugar.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt).

On low speed add the butter one piece at a time.

Bring mixture up to high speed and continue to mix until well combined.

Add in the vanilla, mix to combine.

Switch to paddle attachment and mix until smooth and creamy.

ASSEMBLY:

Cut tops of cakes if hump formed while baking.

Place first cake layer on cake board, secure it in place with a dab of frosting underneath.

Spread even layer of butter cream on top of the cake layer, smooth with offset spatula.

(I left the outer edges of frosting higher to keep the pears from slipping out).

Next add 1/2 of the pear mixture on top of the buttercream arrange evenly.

Repeat with the second cake layer.

Add the top cake layer and crumb coat the cake with buttercream.

Refrigerate 20 minutes.

Put final coating of frosting on cake.

Pipe swirls on top and around the bottom and garnish with sprinkles.