Gingerbread with hot buttered rum sauce

12 Servings

Ingredients

Quantity Ingredient
1½ Sticks butter
2 cups Brown sugar, packed
2 cups All-purpose flour
1 teaspoon Baking soda
1 tablespoon Ground ginger
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
2 larges Eggs
1 cup Buttermilk
½ cup Pecans, chopped -Hot Buttered Rum Sauce---
1 cup Sugar
½ cup Evaporated milk
½ cup Margarine, melted
3 tablespoons Rum

Directions

Cream the margarine and brown sugar. Add flour gradually. Set aside one cup of this mixture for later use. To remainder, mix in baking soda and spices.

Add eggs and combine very well. Stir in buttermilk. Pour into an ungreased 12x8 inch pan. Sprinkle the reserved mixture evenly over top then top with the chopped pecans. Bake for 30-40 minutes at 350 degrees. SAUCE: heat sugar and milk to the boiling point. Beat in margarine with a mixer then add rum. Cook until slightly thickened. Top squares of the gingerbread with this delicious sauce.

Recipe by: Jo Merrill Posted to MC-Recipe Digest V1 #575 by Nancy Berry <nlberry@...> on Apr 17, 1997

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