At Cumberland Falls Bed and Breakfast Streusel Gingerbread

1 cup granulated sugar

1 cup unsalted butter

3 extra-large eggs

1 cup dark corn syrup

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 1/2 teaspoons salt

2 teaspoons baking soda

1/2 cup lukewarm water

1 cup boiling water

Streusel Topping

1/2 cup brown sugar

2 teaspoons cinnamon

1/4 cup flour

1/4 cup soft butter

1 cup chopped pecans

325 degrees F. Grease the bottom of a

13 x 9-inch baking pan, preferably glass.

In a separate bowl, beat together the butter and sugar until fluffy. Add eggs, one at a time, blending after each one. Add corn syrup and vanilla extract.

Put spices and salt in a separate bowl with the flour, stirring well.

325 degrees F for 30 to 40 minutes.

1/4 cup flour and pecans with the

1/4 cup softened butter. When crumbly, sprinkle over top of gingerbread

20 minutes into the total baking time. Check for doneness with a wooden pick.