Pumpkin Gingerbread With Caramel Sauce

Ingredients:

2/3 cup Margarine
½ cup Brown Sugar
1 Egg
2 cup All Purpose Flour
½ cup Cooked Pumpkin
1/3 cup Molasses
1 tsp. each baking Soda, Ground Cinnamon and Ginger
¼ tsp. each Ground Cloves and Salt
2/3 cup Buttermilk or Soured Milk
½ cup Raisins or Nuts (optional)

Caramel Sauce:

½ cup Margarine
1 ¼ cup Packed Brown Sugar
2 tbsp. Corn Syrup
½ cup Whipping Cream

Pumpkin Gingerbread:

In a bowl, with electric mixer, cream margarine and sugar until fluffy. Beat in egg, pumpkin and molasses. In a separate bowl, mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk. Stir in raisins or nuts, if desired. Pour into greased 9-inch square baking pan; smooth top with knife. Bake at 350F for 40 – 50 minutes or until toothpick inserted in center comes out clean. Serve warm with Caramel Sauce.

Sauce:

In a saucepan over medium heat, melt the margarine. Stir in sugar and syrup. Bring to a boil, stirring constantly, until sugar dissolves. Stir in whipping cream, return to boil. Remove from heat.