3 Cups all purpose flour
2 Teaspoon baking soda
2 Teaspoon ground ginger
2 Teaspoon ground cinnamon
1 Teaspoon freshly ground nutmeg
1/2 Teaspoon ground cloves
1 Cup dark molasses
2 Eggs, slightly beaten
1/2 Cup (1 stick) unsalted butter-room temperature
1 Cup sugar
1 Cup buttermilk
1 Teaspoon salt
Preheat oven to 350’F. Butter and flour a 13x9x2” glass baking dish. Sift first 6 ingredients in a med. bowl. Combine molasses and eggs in another bowl. Using an electric mixer, beat butter in large bowl until smooth and creamy. Add sugar and beat until light and fluffy, scraping sides of bowl as necessary. Add molasses mixture, heating until just blended. Mix in dry ingredients beating until just blended. Mix in dry ingredients alternately in 3 separate additions. Pour batter into prepared dish. Bake until center comes out clean and cake begins to pull away from sides of dish, about 35 min.
2 Cups coarsely chopped pecans
6 Tablespoon butter (3/4 Stick)
6 Tablespoons sugar
2 Tablespoons flour
2 Tablespoons milk
About 5 minutes before gingerbread is done, combine all ingredients in heavy small saucepan. Bring topping mixture to a boil over med. heat. Stirring occasionally. Preheat broiler. Spread hot mixture on top of hot gingerbread. Broil at least 2” from heat source until top is light brown, about 1 minute. Cool gingerbread slightly on wire rack. Serve dessert warm or at room temperature.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!