• Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugars together at medium speed until fluffy, approximately 3 minutes, stopping to scrape sides of bowl occasionally.
• Turn the mixer to low speed then add the eggs, one at a time, beating well after each addition, until each is fully incorporated before adding the next.
• Beat in the vanilla until fully incorporated.
• With the mixer on low, mix in half the flour mixture until just combined. Add in the sour cream, mix until just combined. Add in the rest of the flour mixture and mix just until combined.
• Add in the grated pear and stir in by hand until mixed evenly throughout the batter, then stir in the pear chunks.
• Spoon/pour the thick batter into the prepared Bundt pan.
• Bake for 55–75 minutes or until a toothpick or cake tester inserted in the cake comes out clean. The baking time will vary depending on your oven and the size of Bundt pan you used.
• Cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.
• Once done remove the cake and set on a wire rack to cool for 20 minutes.
• Invert onto a serving plate. If you are going to glaze the cake, glaze it while warm. Otherwise, let the cake cook then cover.

Prepare the brown sugar glaze.

• In a small saucepan combine the butter, brown sugar, and cream. Bring to a low boil, stirring continuously and cook until the brown sugar is dissolved.
• Remove from the heat and stir in the vanilla. Let cool for a few minutes.
• Add the powdered sugar slowly, whisking after each addition, adding until you have reached the desired consistency for the glaze, you should be able to drizzle the glaze over Bundt cake.
• Use immediately as the icing will set within minutes.