Grandma Veater's Pumpkin Gingerbread Cake with Hot Sauce

2 ¼ c. flour
1/3 c. sugar
2/3 c. butter
¾ c. nuts (pecans)
1 ½ tsp. ginger
1 tsp. baking soda
¼ tsp. cloves
¼ tsp. salt
½ c. light molasses
½ c. pumpkin
1 egg
1 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl combine flour and sugar. Cut butter in until it resembles crumbs. Add pecans and blend. Press 1 ¼ c. mixture into an ungreased 9x9 pan, set aside. To the remaing crumbs add the rest of the ingredients and mix well. Pour over crumbs. Bake 40 minutes or until test comes clean.

Sauce:
½ c. butter (1 stick)
1 ¼ c. packed brown sugar
1 c. half and half
1 tsp. vanilla
Melt butter over medium heat, add brown sugar and bring to a boil for about 5 minutes. Stir in vanilla. Serve hot sauce over gingerbread.