Pumpkin gingerbread with caramel sauce

12 Servings

Ingredients

Quantity Ingredient
2¼ cup Flour -- all purpose
½ cup Sugar
⅔ cup Margarine -- or butter
¾ cup Pecans -- chopped
¾ cup Buttermilk
½ cup Pumpkin -- canned
½ cup Molasses
1 large Egg
1½ teaspoon Ground ginger
1 teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ teaspoon Gound cloves
Ice Cream
CARAMEL SAUCE-
½ cup Butter -- or margarine
1¼ cup Brown sugar -- firmly
Packed
2 tablespoons Light corn syrup
½ cup Whipping cream

Directions

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1¼ 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 350~ 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, sitrrig constantly, 1 minute or until sugar dissolves. Gradually add whipping cream; return mixture to a boil. Remove from heat. Yield. 2 cups.

Southern Living, October, 1993. Recipe By :

From: Date: 05/30

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