I actually let the pears, ginger and sugar macerate overnight and it made for a really moist cake (lots of lovely liquid). I also learned from a Jewish Baker to bake your cake low and slow for the best results which this recipe does.
4 cups peeled, cored and chopped pears
1 cups white sugar
3 cups sifted all-purpose flour, you will need a bit more if you let the mixture sit overnight
1-2 inch knob of ginger peeled and grated on a micro plane grater about 1 tablespoon
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 tsp Pumpkin Pie Spice
3 whole eggs
2/3 cup canola oil
1 cup chopped pecans
2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
4. Stir the flour, salt, baking soda, cinnamon and Pumpkin Pie Spice. Stir in the pear mixture. Pour batter into the prepared bundt pan. (I let my pear mixture macerate overnight and had to add about an extra 1/2 cup of flour to the mix or it would have been very runny)