Pumpkin Ginger Cake

• FOR THE CAKE
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2/3 cup unsalted butter or 2/3 cup margarine
• 3/4 cup pecans, coarsely chopped
• 1 1/4 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 3/4 cup buttermilk
• 1/2 cup light molasses
• 3/4 cup mashed cooked pumpkin
• 1 egg
• FOR THE CARAMEL SAUCE
• 1/2 cup unsalted butter or 1/2 cup margarine
• 1 1/4 cups brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup whipping cream

1. Preheat oven to 350 degrees F.
2. For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
3. Stir in pecans.
4. Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
5. To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
6. Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
7. For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
8. Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
9. Stir in whipping cream, & bring to boil again.
10. Remove from heat, & let cool.
11. Serve over warm ginger cake.

cake, flour, granulated sugar, unsalted butter, pecans, ground ginger, baking soda, ground cinnamon, salt, ground cloves, buttermilk, light molasses, mashed cooked pumpkin, egg, caramel sauce, unsalted butter, brown sugar, light corn syrup, whipping cream

Taken from www.food.com/recipe/pumpkin-ginger-cake-213082 (may not work)