Pumpkin gingerbread with caramel sauce
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour -- all purpose |
| ½ | cup | Sugar |
| ⅔ | cup | Margarine -- or butter |
| ¾ | cup | Pecans -- chopped |
| ¾ | cup | Buttermilk |
| ½ | cup | Pumpkin -- canned |
| ½ | cup | Molasses |
| 1 | large | Egg |
| 1½ | teaspoon | Ground ginger |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Gound cloves |
| Ice Cream | ||
| CARAMEL SAUCE- | ||
| ½ | cup | Butter -- or margarine |
| 1¼ | cup | Brown sugar -- firmly |
| Packed | ||
| 2 | tablespoons | Light corn syrup |
| ½ | cup | Whipping cream |
Directions
Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1¼ 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