1. Preheat the oven to 350°F.
2. First, whisk the eggs in a large bowl. Use a microplane to grate in the pear and the ginger root. The pear should look like applesauce. Add in the oil and sugars and whisk until smooth.
3. In another small bowl, whisk together the flour, baking powder, salt and spices. In two rounds, add this into the wet ingredients, whisking until smooth.
4. Prepare a 9" circular cake pan with either grease or parchment paper. Pour in the batter.
5. Cut any leftover pear into slices and place gently on top of the batter. Bake at 350°F for 55-60 minutes, or until the cake is deeply golden and you can insert a toothpick and it comes out clean.

Optional caramel drizzle:

1. While the cake is baking, you can prepare the optional caramel drizzle.
2. Add the sugar and water to a pan or sauce pot. Put the pan on medium heat and give the mixture a swirl. Let it heat up, undisturbed, until the sugar is fully melted and the mixture is bubbling slightly. This will take about 4-5 minutes.
3. Use a spatula to brush down the edges and then allow the sugar to continue to cook, undisturbed, until it starts to turn slightly golden like honey.
4. Then whisk in the butter one small piece at a time, stirring to combine.
5. When the butter is fully combined, remove the pan from the heat and pour in the cream. Continue whisking quickly until a thick caramel forms.
6. Whisk in the salt and pour into a bowl to cool for 5-10 minutes. You can use this on the cake, and of course store any leftovers in a jar for later!