Pumpkin Ginger Cake - cooking recipe

Ingredients

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

Preparation

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.