Pumpkin Ginger Cake

Total Time
1hr 5mins
15 mins
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!

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  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.