Pumpkin Ginger Cake

Recipe by Sydney Mike
READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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