Pumpkin Gingerbread With Caramel Sauce

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
1/2 cup	99g / 3.5oz	Sugar
2/3 cup	131g / 4.6oz	Butter or margarine
3/4 cup	109g / 3.8oz	Chopped pecans
3/4 cup	177ml	Buttermilk
1/2 cup	118ml	Canned pumpkin
1/2 cup	118ml	Molasses
1 cup	198g / 7oz	Egg (large)
1 1/2 teaspoons	7.5ml	Ground ginger
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cloves
		Caramel sauce
		Vanilla ice cream

Recipe Instructions

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 ice cream. Yield 12 servings.

Caramel Sauce 1/2 cup butter or margarine 1 1/4 cups firmly packed brown sugar 2 tablespoons light corn syrup 1/2 cup whipping cream

Melt butter in a small heavy saucepan over low heat; add brown sugar and corn syrup. Bring to a boil; cook, stirring constantly, 1 minute or until sugar dissolves. Gradually add whipping cream; return mixture to a boil. Remove from heat.

Yield 2 cups.

Source:
Southern Living 1993 Annual Recipes

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