day 6

An autumn tradition is pear and ginger cake when my pears ripen. When you make a cake only once a year, there's little room for experimentation. However, I have decided that this cake would be improved by adding fresh ginger to it to make it more gingery. I've already doubled the ginger spice but it still does not meet my need for a real ginger hit. Next year? Or should I break the rules and make it again? A month in lockdown, all rules are up for breaking.
PS. it's an Annabelle Langbein recipe - Sticky date cake which just happens to have pears and ginger in it.