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Home -> Baked Goods -> Cakes and Tortes

Buttermilk Gingerbread Cake with Pecan Topping Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
Cake:
3 cups all purpose flour
2 tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup dark molasses
2 large eggs, beaten to blend
1/2 cup butter, softened
1 cup sugar
1 cup buttermilk

Topping:
2 cups chopped pecans
6 tbsp. butter
6 tbsp. sugar
2 tbsp. all purpose flour
2 tbsp. milk

Directions
For Cake:
Preheat oven to 350 degrees. Butter and flour a 13x9 inch glass baking dish. Sift together flour, baking soda, ginger, cinnamon, nutmeg and cloves in a medium bowl. Stir together molasses and eggs in a small bowl. Beat butter in a large bowl until creamy. Add sugar and beat until light and fluffy. Add molasses mixture and beat until blended. Add flour mixture alternately with buttermilk in 3 additions. Spread batter in prepared pan and bake 35 minutes until a toothpick comes out clean.

For Topping:
About 5 minutes before gingerbread is done, preheat broiler. Combine pecans, butter, sugar, flour and milk in a small saucepan. Heat to a boil, stirring occasionally. Spread over top of hot gingerbread and broil at least 2 inches from heat until lightly browned, about 1 minute. Cool slightly on a rack. Serve warm or at room temperature.

Serves 10 to 12.



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