Saturday, October 8, 2011

Pumpkin Gingerbread with Warm Caramel Sauce

Pumpkin Gingerbread
with Warm Caramel Sauce

3 1/4  Cups  Flour
3/4  Cup  Sugar
1  Cup  Butter, softened
1  Cup  coarsely chopped Pecans
1 1/2  teaspoon  Baking Soda
2 1/4  teaspoon  Ground Ginger
3/4  teaspoon  Ground Cinnamon
1/4  teaspoon  Salt
1/4  teaspoon  Ground Cloves
1  Cup  Buttermilk
3/4  Cup  Molasses
3/4  Cup  Canned Pumpkin
2  Eggs

Caramel Sauce:
3/4  Cup  Butter
1 3/4  Cups  Brown Sugar
3  Tablespoons  Light Corn Syrup
3/4  Cup  Heavy Whipping Cream

Whipped Cream for serving

For the Gingerbread:
Preheat oven to 350*.  In a large bowl combine Flour and Sugar.  Cut in Butter until mixture resembles fine crumbs.  Stir in Pecans.  Press 1-3/4  Cups  Crumb Mixture into bottom of 9 x 13 pan coated with cooking spray.  To remaining crumb mixture, add remaining Gingerbread ingredients.  Pour evenly over crust-lined pan.  Bake at 350* for 40-50 minutes or until a toothpick inserted in center comes out clean.

For the Warm Caramel Sauce:
In a medium saucepan, melt Butter.  Stir in Brown Sugar and Corn Syrup.  Boil until Brown Sugar dissolves, stirring constantly.  Stir in Heavy Whipping Cream.  Return to boil.  Remove from heat.

Serve Gingerbread with Warm Caramel Sauce and additional Whipped Cream.
Serves 15

From the "Far Above Rubies" cookbook, page 132.

***If you make any of my recipes with your own substitutions or additions, feel free to leave a comment.  I'm always interested in making things better!***

1 comment:

Beth said...

ohhlala! I think I've made this...time to break open a pumpkin!