Pumpkin Gingerbread Cake with Caramel Sauce

• 2/3 cup margarine (1011 C)
• 1/2 cup brown sugar (136 C)
• 1 egg (72 C)
• 1/2 cup pumpkin (42 C)
• 1/3 cup molasses (290 C)
• 2 cups all purpose flour (912 C)
• 1 tsp each: baking soda, ground cinnamon and ginger (18 C)
• 1/4 tsp each: ground cloves and salt (5 C)
• 2/3 cup buttermilk or soured milk (70 C)
• 1/2 cup raisins or nuts (optional) (216 C)
• 1/2 cup Caramel Sauce (50 C)
• 1/2 cup margarine (800 C)
• 1 1/4 cups packed brown sugar (340 C)
• 2 tbsp corn syrup (124 C)
• 1/2 cup whipping cream (412 C)

In large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin and molasses until combined. In separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisons or nuts if desired. Pour into well greased 9 inch pan, smooth with knife. Bake at 350 °F for 40 — 50 minutes until toothpick comes out clean. Serve warm with caramel sauce.

In medium saucepan over medium heat, melt margarine. Stir in brown sugar and corn syrup. Bring to boil, stirring constantly, until sugar dissolved. Stir in whipping cream, return to boil, Remove from heat.