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Desserts-Cake: Pumpkin Gingerbread w/ Caramel Sauce

Source of Recipe

unknown


List of Ingredients

2 1/4 cups Flour all purpose
1/2 cup Sugar
2/3 cup Margarine or butter
3/4 cup Pecans chopped
3/4 cup Buttermilk
1/2 cup Pumpkin canned
1/2 cup Molasses
1 lg Egg
1 1/2 teaspoons Ground ginger
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 teaspoon Ground cloves

Ice Cream

- CARAMEL SAUCE-
1/2 cup Butter or margarine
1 1/4 cups Brown sugar firmly packed
2 tablespoons Light corn syrup
1/2 cup Whipping cream


Recipe

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of an ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk, and next 8 ingredients; beat at low speed with an electric mixer until blended. Pour over crumb mixture, and bake at 350ºF for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares, and serve with Caramel Sauce AND commercial ice cream.

Caramel Sauce: Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup. Bring to a boil; cook, shirring constantly, 1 minute or until sugar dissolves. Gradually add whipping cream; return mixture to a boil. Remove from heat. Yield. 2 cups.