Pumpkin Gingerbread with Caramel Sauce

* Exported from MasterCook *

Pumpkin Gingerbread with Caramel Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Dessert Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Flour -- all purpose
1/2 cup Sugar
2/3 cup Margarine -- or butter
3/4 cup Pecans -- chopped
3/4 cup Buttermilk
1/2 cup Pumpkin -- canned
1/2 cup Molasses
1 lg Egg
1 1/2 teaspoons Ground ginger
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 teaspoon Gound cloves
Ice Cream
CARAMEL SAUCE-
1/2 cup Butter -- or margarine
1 1/4 cup Brown sugar -- firmly packed
2 tablespoon Light corn syrup
1/2 cup 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.



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