Pumpkin Ginger Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.