Perky Pear Pound Cake

Directions

1. 1
   Grease and flour an 8-cup tube pan and set aside.
2. 2
   Preheat oven to 325 degrees F.
3. 3
   In the bowl of a mixer, cream butter and sugar together until fluffy.
4. 4
   Add eggs, 1 at a time, until incorporated.
5. 5
   Slowly stir in flour, being careful not to over-beat.
6. 6
   Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well.
7. 7
   Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
8. 8
   Cool in the pan for 10 minutes and then unmold onto a cooling rack.
9. 9
   Cool completely.
10. 10
    Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves.
11. 11
    Let pear glaze set.
12. 12
    Pour Chocolate Glaze over.
13. 13
    When set, remove cake from cooling rack and place it on a serving plate.
14. 14
    Garnish with marzipan pears with candied ginger leaves, if desired.
15. 15
    Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved.
16. 16
    Add chocolate and remove from heat.
17. 17
    Stir in butter gradually, and then add confectioner's sugar.
18. 18
    Cool slightly and pour over cake.