*  Exported from  MasterCook  *

                  Pumpkin Gingerbread with Caramel Sauce

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          Flour -- all purpose
     1/2  cup           Sugar
     2/3  cup           Margarine -- or butter
     3/4  cup           Pecans -- chopped
     3/4  cup           Buttermilk
     1/2  cup           Pumpkin -- canned
     1/2  cup           Molasses
   1      lg            Egg
   1 1/2  teaspoons     Ground ginger
   1      teaspoon      Baking soda
     1/2  teaspoon      Ground cinnamon
     1/4  teaspoon      Salt
     1/4  teaspoon      Gound cloves
                        Ice Cream
                        CARAMEL SAUCE-
     1/2  cup           Butter -- or margarine
   1 1/4  cup           Brown sugar -- firmly packed
   2      tablespoon    Light corn syrup
     1/2  cup           Whipping cream

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 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.



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