Pear Ginger Cake (with Whipped Cream Frosting)

INGREDIENTS

4 cups

all-purpose flour

4 1/2 tsp

baking powder

1 tsp

Kosher salt

1 1/2 cups

unsalted butter, softened at room temperature

3 cups

granulated sugar

large eggs, at room temperature

3/4 cup

whole milk, at room temperature

1 lb

firm-ripe Bosc pears, peeled, cored, and cut into ½-inch pieces

1 cup

(finely chopped) candied ginger

1 tbsp

vanilla extract

*or just use Caramel Ice Cream Topping, will be a little more runny though

1 1/2 cups

granulated sugar

1/4 tsp

lemon juice

1/3 cup

cold water

3 tbsp

unsalted butter, at room temperature

3/4 cup

thick cream

1 tbsp

whiskey

Kosher salt

4 cups

Heavy Cream

2 cups

confectioner’s sugar