Monday, December 15, 2014

Pumpkin Gingerbread with a Shortbread Crust



Pumpkin Gingerbread Cake with Shortbread Crust
Prep time: 5 minutes
Total time: 50 minutes
Effort: Easy
Servings: 9

Ingredients
            Cookie Crust
3/4 cup pecans, chopped

            Cake
1 egg
3/4 cup buttermilk
1/2 cup light molasses
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup pumpkin, cooked and mashed

Vanilla ice cream

Caramel sauce
1/2 cup butter or margarine
1 1/4 cup packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream 

Instructions
  • Preheat oven to 350°F.
  • Prepare cookie dough as package directs.
  • Stir in chopped pecans. Press 1 1/4 cups of crust mixture into the bottom of ungreased 9x9-inch pan. Add the cake ingredients (besides the ice cream) to the remaining shortbread mixture; mix well. Pour mix evenly over the shortbread cookie base.
  • Bake 40-45 minutes.
  • Let cool for a few minutes and then cut into 9 pieces. Serve warm with a scoop of vanilla ice cream and your favorite caramel or homemade caramel sauce. 
  • For the Caramel Sauce: In a medium saucepan, melt butter. Stir in sugar and corn syrup. Bring to a boil and cook until sugar dissolves stirring constantly. Stir in whipping cream and return to a boil. Remove from heat. Serve over warm gingerbread and top with a scoop of vanilla ice cream and a few chopped pecans if you would like




check out the recipe  here





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