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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.
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