Prep 15 mins
Cook 50 mins
This recipe has been in my files for over 25 years. I enjoy the caramel sauce over ice cream on top of a warm slice of the 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
- Preheat oven to 350 degrees F.
- For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
- Stir in pecans.
- Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
- To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
- Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
- For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
- Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
- Stir in whipping cream, & bring to boil again.
- Remove from heat, & let cool.
- Serve over warm ginger cake.
Wonderful flavor...as Mimi pointed out, just slightly different from the usual pumpkin pie flavors but delicious! And the caramel sauce was wonderful; we served with ice cream. It would also be good with whipped cream if your cake and sauce aren't too hot. Now the reason for the no-star review: I didn't know how to rate this because the crust didn't turn into a crust; it was a powder-y layer underneath the cake. I used a glass dish since that was the pan I had of the right size and I wondered if a metal pan should have been used? So I z-mailed Syd who said he has always used a metal pan. This was so yummy that I will try to make again if I can scrounge up a metal pan the right size. :)
I have it on good authority that the chef's Mom said this was a _cake_ and who am I to argue with Mom. So we won't tell her that I was quite sure I had mucked this up when my _cake_ was really more like a wonderfully flavored pumpkin pie bar. It had me fooled while baking since my convection oven bakes hot and after my alloted 35 minutes, my tester still wasn't completely clean. I took it out anyway and then it fell slightly. Boy, was I getting alarmed now. So I cut out a corner to do the taste test and discovered a lovely creamy _cake_ . A quick Zmail to the chef confimed that I was right on target. And the caramel sauce, oh the caramel sauce ... just give me a cup and let me drink it. I followed the recipe to a tee - I thought - until, while cleaning up after baking, I discovered a sneaky bag of pecans hiding behind the flour cannister. I highly recommend this dessert - a breeze to make using a food processor and a taste that's out of this world! Thanks so much for sharing this, Syd!
Despite the long list of ingredients, this is a fairly easy recipe to make. Delish! I used canned pumpkin and fresh ginger instead of powdered ginger. What I really like about this is when you think about pumpkin, a lot of people expect the tradtional "pumpkin pie" taste. While some of the other ingredients remind me of Thanksgiving flavors, the ginger made a delightful, variation of the usual pumpkin partners. Thank you for sharing this delish recipe Mike! **** Made and reviews for ZAARTAG****