Recipe - Gingerbread With Hot Buttered Rum Sauce

1 One half Sticks butter
2 cup Brown sugar, packed
2 cup Allpurpose flour
1 teaspoon Baking soda
1 tablespoon Ground ginger
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
2 lg Eggs
1 cup Buttermilk
One half cup Pecans, chopped
Hot Buttered Rum Sauce
1 cup Sugar
One half cup Evaporated milk
One half cup Margarine, melted
3 tablespoon Rum

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 3040 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 MCRecipe Digest V1 #575 by Nancy Berry
nlberry@prodigy.net on Apr 17, 1997