Pumpkin Spice Cake with Hot Caramel Sauce

2/3 cup margarine
1/2 cup brown sugar
1 egg
1/2 cup cooked pumpkin (or from a can)
1/2 cup molasses
2 cups all purpose flour
1 tsp. each: baking soda, ground cinnamon and ginger
1/4 tsp. each: ground cloves, salt
2/3 cup buttermilk or soured milk
1/2 cup raisins or nuts, optional (I prefer chopped pecans)

In a 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 raisins or nuts if desired.

Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 degree Fahrenheit oven for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm with Caramel Sauce.

CARAMEL SAUCE:

1/2 cup margarine
1-1/4 cups packed brown sugar
2 tbsp. corn syrup
1/2 cup whipping cream

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