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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This recipe has been in my files for over 25 years. I enjoy the caramel sauce over ice cream on top of a warm slice of the ginger cake! Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup granulated sugar |
2/3 cup unsalted butter or 2/3 cup margarine |
3/4 cup pecans, coarsely chopped |
1 1/4 teaspoons ground ginger |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
3/4 cup buttermilk |
1/2 cup light molasses |
3/4 cup mashed cooked pumpkin |
1 egg |
1/2 cup unsalted butter or 1/2 cup margarine |
1 1/4 cups brown sugar |
2 tablespoons light corn syrup |
1/2 cup whipping cream |
Directions:
1. Preheat oven to 350 degrees F.
2. For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
3. Stir in pecans.
4. Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9 x9 baking dish.
5. To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
6. Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
7. For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
8. Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
9. Stir in whipping cream, & bring to boil again.
10. Remove from heat, & let cool.
11. Serve over warm ginger cake.
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