| This recipe is liked by 0 person(s). |
Pumpkin Gingerbread with Caramel Sauce
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Southern Living 1993
| 2 1/2 c. | flour |
| 1/2 c. | sugar |
| 2/3 c. | butter |
| 3/4 c. | chopped pecans |
| 3/4 c. | buttermilk |
| 1/2 c. | canned pumpkin |
| 1/2 c. | molasses |
| 1 large | egg |
| 1 1/2 tsp. | ground ginger |
| 1 tsp. | baking soda |
| 1/2 tsp. | ground cinnamon |
| 1/4 tsp. | salt |
| 1/4 tsp. | ground cloves |
| Caramel Sauce: | |
| 1/2 c. | butter |
| 1 1/4 c. | firmly packed brown sugar |
| 2 Tb. | light corn syrup |
| 1/2 c. | whipping cream |
| Vanilla ice cream |
Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 c. mixture into bottom of an ungreased 9" 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, and bake at 350 degrees 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.
For Caramel Sauce: 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe