Gooey Pecan Gingerbread

While it is still chilly and we are not too far away from the holiday season, it is a great time to give gingerbread one last fling.

gooey pecan gingerbread

Gingerbread is… well, plain, but this upside down cake version really picks up the flavors a notch.

gooey topping

½ cup (one stick) butter, melted

1 cup brown sugar

2 tablespoons honey

2 cups chopped pecans

Mix the ingredients together and pour into 9x13 pan.

cake

1 cup molasses

1 cup brown sugar

Cream the sugar and molasses.

½ cup vegetable oil

1 cup buttermilk

2 eggs

1 teaspoon vanilla extract

½ cup (one stick) butter, melted

Add oil, butter, buttermilk, eggs and vanilla.

2 cups flour

4 teaspoons cinnamon

4 teaspoons ginger

1 teaspoon soda

1 teaspoon salt

¼ teaspoon nutmeg

Add dry ingredients.

Pour over gooey topping.

Bake in 9 x13 pan at 325° for 45-50 minutes.  Let rest five minutes and invert onto flat plate or parchment lined cookie sheet.

Maryann has to meet with some clients at lunch.  Everyone waits to the last minute to gather their income tax information, so she won't have a minute to spare until after April 15th.  Fortunately, Ken is busy at the ranch getting ready for spring planting, so he'll hardly notice that she's not around.