| 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 |
ts |
Baking soda |
| 1 |
tb |
Ground ginger |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 2 |
lg |
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 |
tb |
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
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