How to cook
Beat the soft butter with the sugar until it becomes a fluffy cream, then add the eggs and vanilla. While stirring, add the flour, baking powder and a pinch of salt, and finally stir in the syrupy, drained ginger and pears.
Distribute the mixture into an oblong cake form, covered with baking paper. Put the cake to bake in a preheated 356°F (180 °C) oven for about 1 hour and 10 minutes or until your toothpick comes out dry when you poke it.
After the cake cools, poke it all over with a skewer and glaze it with a mixture of the ginger syrup, the sugar + 1 tablespoon water.