| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Sticks butter |
| 2 |
c |
Brown sugar, packed |
| 2 |
c |
All-purpose flour |
| 1 |
t |
Baking soda |
| 1 |
T |
Ground ginger |
| 2 |
t |
Ground cinnamon |
| 1 |
t |
Ground nutmeg |
| 2 |
|
Eggs |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Pecans, chopped |
|
|
Hot Buttered Rum Sauce- |
| 1 |
c |
Sugar |
| 1/2 |
c |
Evaporated milk |
| 1/2 |
c |
Margarine, melted |
| 3 |
T |
Rum |
INSTRUCTIONS
Cream the margarine and brown sugar. Add flour gradually. Set aside
one cup of this mixture for later use. To remainder, mix in baking
soda and spices. Add eggs and combine very well. Stir in buttermilk.
Pour into an ungreased 12x8 inch pan. Sprinkle the reserved mixture
evenly over top then top with the chopped pecans. Bake for 30-40
minutes at 350 degrees. SAUCE: heat sugar and milk to the boiling
point. Beat in margarine with a mixer then add rum. Cook until
slightly thickened. Top squares of the gingerbread with this delicious
sauce. Recipe by: Jo Merrill Posted to MC-Recipe Digest V1 #575 by
Nancy Berry <nlberry@prodigy.net> on Apr 17, 1997
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”