Pumpkin Gingerbread W. Caramel Sauce

• margarine↗2⁄3 cup

  or 150 ml margarine

• brown sugar↗1⁄2 cup

  or 125 ml brown sugar

• egg↗1 1
• cooked pumpkin↗1⁄2 cup

  or 125 ml cooked pumpkin

• molasses↗1⁄3 cup

  or 75 ml molasses

• all-purpose flour↗2 cups
• baking soda↗1 teaspoon

  or 5 ml baking soda

• ground cinnamon↗1 teaspoon

  or 5 ml ground cinnamon

• ginger↗1 teaspoon

  or 5 ml ginger

• ground cloves↗1⁄4 teaspoon

  or 1 ml ground cloves

• salt↗1⁄4 teaspoon
• soured milk2⁄3 cup

  or 150 ml buttermilk

• nuts1⁄2 cup

  or 125 ml raisins (optional)

Step-by-step instructions

1. 1

   1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.

2. 2

   2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.

3. 3

   3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.