Pumpkin Gingerbread with Carmel Sauce



2/3 cup margarine or butter (butter is better in my book) 1/2 cup brown sugar 1 egg 1/2 cup cooked pumpkin 1/3 cup molasses 2 cups all-purpose flour 1 tsp. each: baking soda, ground cinnamon and ginger 1/4 tsp. each: ground cloves and salt 2/3 cup buttermilk or soured milk 1/2 cup raisins or nuts; optional...(both is good!)

1. In large bowl, with electric mixer, cream butter and brown sugar until fluffy. Beat in egg, pumpkin and molasses until combined. In separate bowl, mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if using. Pour into greased 9 inch square baking pan; smooth top with knife. Bake in 350 deg.oven for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Serve warm with caramel Sauce.
CARAMEL SAUCE:
1/2 cup margarine or butter (I used butter) 1 1/4 cups packed brown sugar 2 tbsp. corn syrup 1/2 cup whipping cream In medium saucepan over med-high heat, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly, until sugar dissolves. Stir in whipping cream, return to boil. Remove from heat. Serve warm over cake.

9 servings