Ginger Pear Cake

Ingredients

• 1/2 cup honey
• Generous pinch of salt
• 3 1/4 cups (390 g) all-purpose flour
• 1/2 cup molasses
• 2 large eggs (room temperature)
• 6 ounces cream cheese
• 1 cup (226 g) unsalted butter (room temperature)
• 1 teaspoons (2.1 g) cinnamon
• 6 cups (750 g) powdered sugar (measured then sifted)
• 2 teaspoons (5.3 g) ground ginger
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (220 g) brown sugar (packed)
• 1 1/4 cups (300 g) buttermilk (room temperature)
• 2 cups (452 g) unsalted butter (slightly cold)
• 1/2 cup pear jam (recipe above in post)
• 3 tablespoons (43.3 g) heavy whipping cream
• *This buttercream is on the softer side and less stable than my typical buttercream recipes. I don't recommend piping with this recipe.