This spice cake has a splash of beer in the batter, making it extra moist. Served with poached pears and a maple frosting this is the definition of holiday delicacy. FULL RECIPE BELOW.Get the full recipe: http://bit.ly/18IUzaPCheck out the full Hungry for the Holidays Playlist: http://bit.ly/1c3HezZMUSIC: "Midnight Clear" by Richard FreitasSpice Cake w/ Lemon-Maple Frosting & Poached PearsServes 8INGREDIENTS: For the spice cake:2 cups all-purpose flour1 teaspoon baking powder¾ teaspoon baking soda½ teaspoon salt1½ teaspoons ground cinnamon¾ teaspoon ground cloves¼ teaspoon freshly grated nutmeg1 ¼ cups pumpkin purée1 teaspoon pure vanilla extract1/3 cup plus 3 tablespoons brown sugar1/2 cup granulated sugar1 cup safflower oil2 large eggs¼ cup HoegaardenFor the Pears:2 medium pears2 cups water1/2 cup granulated sugar1 tablespoon honey1 whole star anisepinch of saltFor the Lemon-Maple Frosting:4 tablespoons (½ stick) unsalted butter, at room temperature4 ounces cream cheeseZest and juice from 1 lemon1 cup confectioners' sugar2 tablespoons maple syrupPROCESS:To make the spice cake: -Preheat oven to 350ºF. -Butter and flour a loaf pan-In a small bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and freshly grated nutmeg.-In a large bowl, combine pumpkin purée, vanilla, brown sugar, granulated sugar and oil. -Whisk vigorously until the mixture is smooth. -Add the eggs, whisking to combine.-Pour in the Hoegaarden and combine-Add your dry ingredients to the wet and combine-Pour batter into prepared pan. -Bake for 1 hour.-Test with a toothpick in the center, when it comes out clean it's done.To make the poached pears: -Cut the pears into 1-inch-thick wedges, removing and discarding the fibrous stems and seeds.-In a Dutch oven combine water, granulated sugar, honey, star anise, and a pinch of salt. -Once the sugar dissolves, add the pear wedges.-Poach the pears for about 15 minutes, or until tender. -Turn off the heat and let them cool in their poaching liquid.To make the maple frosting: -Whisk or beat together butter, cream cheese, lemon zest and lemon juice until light and fluffy. -Add powdered sugar, and whisk to combine. (add more powdered sugar for desired thickness).-Stir in maple syrup. -Place frosting in fridge to chill until you're ready to useTo assemble the cake: -Remove the cake from the tin-Slice evenly-Serve frosting in a separate bowl or gravy boat-Serve pear wedges and liquid in a separate bowl-Assemble at table on individual platesCredits:Director: Eric SlatkinProducer: Emily MrazCamera: Eric SlatkinGrip/Lighting: James NavairaFood Stylist: Valerie Aikman-Smith - www.valerieaikman-smith.comCulinary Asst: Sandra Tripicchio - www.slicedbreadstudio.comSet Decoration: Kevin Van - Instagram: @heyprezRecipes: Maria Zizka -- www.mariazizka.comEditors: Jacob Metiva, Jeremiah Mayhew and Justin SmithTitle Graphics: Lydia Baillergeau - www.byairjo.comDinner Cast: Byron Talbott, Rachel Talbott, Caroline Mi Li Artiss, Amy Shuster, Ben Taylor, Tammy La, Donnie Scantz, Scott Bridges, Jackie Hsu