Marci Andersen
cake: 2 1/4 C. flour
1/2 C. sugar
2/3 C. butter
3/4 C. pecans, chopped
1 1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
1 tsp. baking soda
3/4 C. buttermilk
1/2 C. molasses
1/2 C. pumpkin
1 egg
combine flour and sugar cut in butter until mixture resembles fine crumbs. Stir in pecans. press 1 1/4 C. crumb mixture into an ungreased 9 inch square pan. To remaining crumb mixture, add all spices, soda, buttermilk, molasses, pumpkin, and egg. Mix will and pour evenly over the crumb base. Bake at 350 degrees for 40-50 minutes or until center is done. Serve with caramel sauce
Caramel sauce
1/2 C. butter
1 1/4 C. Packed brown sugar
2 tbsp corn syrup
1/2 C. heavy cream
Melt butter. Stir in brown sugar and corn syrup, bring to a boil, cooking about one minute, until brown sugar dissolves. Stir in cream and return to boil. Remove from heat. Serve over warm cake with whipped cream or ice cream
No comments:
Post a Comment