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Home -> Baked Goods -> Cakes and Tortes
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Buttermilk Gingerbread Cake with Pecan Topping
| Recipe Rating: N/A Printer Friendly | 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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