• Preheat the oven to 350 °F.

Caramel Topping

• Combine 1 oz unsalted butter, ½ oz brandy, 4 oz brown sugar, ½ teaspoon vanilla extract and ½ teaspoon ground cinnamon in a 10" cast iron skillet. Cook over medium heat until the butter and sugar are melted. Turn off the heat.
• Arrange the pear slices over the caramel.

Batter

• Sift 9 oz Cake flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon ground cloves and ¼ teaspoon table salt into a bowl and set aside. In a separate bowl or measuring cup mix 6 oz molasses and 4 oz water together and set aside.
• Cream 3 oz unsalted butter and 3 oz brown sugar until light and aerated. Scrape the bowl and add 1 large egg. Mix to combine. With the mixer running on low, alternate adding the dry ingredients and the molasses in 3 batches, scraping in between to remove lumps. Gently pour the batter over pears and smooth to an even layer.
• Slide the pan onto the middle rack of the oven. Place a piece of parchment paper or foil on the rack below the cake to catch any caramel that drips from the pan. Bake 35-40 minutes until the cake is puffed and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for 5 minutes in the pan.
• Run a paring knife or small spatula around the edges of the pan to make sure the cake isn't sticking. Place a large serving platter over the pan and flip the cake, pear side up.
• If any pears stick to the pan simply lift them out with a spatula and place them back onto the cake. Enjoy warm.