Heat the oven to 325 degrees.

Grease and flour a 12-cup bundt pan, or as I did here, one 4-cup bundt pan and a six-mini bundt tin.

Coarsely grate the unpeeled pear into a small bowl. Squeeze the juice of the lemon half onto it and give it a quick stir.

Melt 1 stick of butter in a small pan, stirring constantly, until it begins to brown.

Remove from heat and add the honey to it, stirring until combined.

In a small cup or bowl, combine 4 tablespoons brandy and the grated ginger and set aside.

In a large bowl, using an electric mixer, beat the brown sugar and the remaining 1 stick butter on medium-high speed for 2-3 minutes.

Beat the eggs into the butter and sugar, 1 at a time, until incorporated.

Add the sour cream, vanilla, and the brandy and ginger mixture, and beat until thoroughly combined.

In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon, salt and nutmeg.

Add the flour mixture to the wet mixture and beat with a wooden spoon until it is completely incorporated.

Spoon the batter into the prepared pan(s).

Bake the cake(s) for 35-45 minutes for the small cakes and about 1 hour if you use the large 12-cup bundt pan.

Remove the cake(s) from the oven and cool for 15 minutes. Invert pans onto a wire rack to releases cake(s).

While the cake cools, combine the 1/2 cup sugar, 1/2 cup brandy and 1 teaspoon vanilla in a small saucepan over low heat.

Stir until the sugar dissolves. Brush the syrup over the warm cakes.

Serve with additional syrup, whipped cream or vanilla ice cream. Another option is to glaze the cake with the icing below.