Gingerbread with Hot Buttered Rum Sauce

CAKE
1 1/2 Sticks margarine (3/4 cup)
2 cups Brown sugar
2 cups Flour
1 teaspoon Soda
1 tablespoon Ginger
2 teaspoons Cinnamon
1 teaspoon Nutmeg
2 Eggs
1 cup Buttermilk
1/2 cup Pecans chopped

HOT BUTTERED RUM SAUCE
1 cup Sugar
1/2 cup Evaporated milk
1/2 cup Margarine melted
3 tablespoons Rum

CAKE Cream margarine and brown sugar. Add flour gradually. Set aside one cup of this mixture. To remainder, mix in soda and spices. Add eggs and combine well. Stir in buttermilk. Pour into an ungreased 12 x 8 1/2" pan. Sprinkle reserved mixture over top, then pecans. Bake for 30 to 40 minutes at 350�F. HOT BUTTERED RUM SAUCE : Heat sugar and milk to boiling point. Beat in melted margarine with mixer. Add rum. Cook until slightly thick. Top squares of gingerbread with sauce.