Preheat oven to 350 degrees.

Butter an 11 x 7 cake pan and set aside.

Cream butter and brown sugar together. Once they well integrated, add molasses, cane syrup, eggs, buttermilk, vanilla extract and grated ginger. Mix to combine.

In a medium bowl, whisk together the flours, baking soda, ginger, cinnamon, cloves and allspice.

Add dry ingredients to wet and mix to combine. Once they are well integrated, fold in the chopped pears.

Scrape batter into the buttered baking dish and bake for 25-35 minutes. It is done when the edges pull away from the corners of the pan and a tester comes out mostly clean.

Let cool just until it is warm enough to handle and cut yourself a slice. Gingerbread is good just about any way you slice it, but is SO good when eaten warm.