Directions:
- Preheat oven to 350 degrees F.
- For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
- Stir in pecans.
- Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9 x9 baking dish.
- To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
- Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
- For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
- Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
- Stir in whipping cream, & bring to boil again.
- Remove from heat, & let cool.
- Serve over warm ginger cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.19 Kcal (1734 kJ) | ||
| Calories from fat | 212.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.61g | 36% | |
|---|---|---|---|
| Cholesterol | 51.34mg | 17% | |
| Sodium | 145.14mg | 6% | |
| Potassium | 297.36mg | 6% | |
| Total Carbs | 49.4g | 16% | |
| Sugars | 34.19g | 137% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 369.57 Kcal (1547 kJ) | ||
| Calories from fat | 189.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 36% | |
|---|---|---|---|
| Cholesterol | 45.81mg | 17% | |
| Sodium | 129.51mg | 6% | |
| Potassium | 265.33mg | 6% | |
| Total Carbs | 44.08g | 16% | |
| Sugars | 30.51g | 137% | |
| Dietary Fiber | 1.5g | 7% | |
| Protein | 3.51g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.2mg | 8% | |
| Calcium | 63.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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