Pumpkin Gingerbread Cake

Ingredients

• 2-1/4 cups all-purpose flour
• 1/2 cup sugar
• 2/3 cup butter
• 3/4 cup chopped pecans
• 3/4 cup buttermilk (or sour milk)*
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 egg
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 recipe Caramel Sauce, recipe below
  
• (optional)
• Vanilla ice cream (optional)
• Chopped pecans (optional)

Directions

In a large bowl combine flour and sugar.
Cut in butter until mixture resembles coarse
crumbs. Stir in the 3/4 cup pecans. Press 1-1/4
cups of the crumb mixture into bottom of an
ungreased 2-quart square baking dish. To re-
maining crumb mixture, add buttermilk, molasses,
pumpkin, egg, ginger, soda, cinnamon, cloves,
and salt; mix well. Pour over crumb mixture in
baking dish. Bake in a 350 degree F oven about 50
minutes or until center tests done. Cool 30 minutes.
Serve warm with Caramel Sauce, if desired. Top
with ice cream and additional pecans, if desired.
Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter;
stir in 1-1/4 cups packed brown sugar and 2 table-
spoons light-colored corn syrup. Cook and stir until
boiling. Stir in 1/2 cup whipping cream; return to
boiling. Serve warm.

*Note: To make sour milk, place 2 teaspoons lemon
juice or vinegar in a glass measuring cup. Add enough
milk to make 3/4 cup total liquid; stir. Let the mixture
stand for 5 minutes before using.