Pumpkin Gingerbread With Caramel Sauce

* Exported from MasterCook *

PUMPKIN GINGERBREAD WITH CARAMEL SAUCE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 c Flour -- all purpose
1/2 c Sugar
2/3 c Margarine -- or butter
3/4 c Pecans -- chopped
3/4 c Buttermilk
1/2 c Pumpkin -- canned
1/2 c Molasses
1 lg Egg
1 1/2 ts Ground ginger
1 t Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1/4 ts Gound cloves
Ice Cream
CARAMEL SAUCE-
1/2 c Butter -- or margarine
1 1/4 c Brown sugar -- firmly
Packed
2 tb Light corn syrup
1/2 c Whipping cream

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 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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