Name: Gingerbread with Fig-Walnut Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup unsalted butter, softened -; 1 cup packed brown sugar -; 3 large eggs, room temperature -; 1 cup molasses -; 2-1/2 cups all-purpose flour -; 2 teaspoons baking soda -; 2 teaspoons ground ginger -; 1-1/2 teaspoons aniseed, crushed -; 1 teaspoon salt -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground allspice -; 1/4 teaspoon ground cloves -; 1 cup buttermilk -; 1 tablespoon lemon juice -; Confectioners' sugar, optional -; Sauce: -; 12 ounces Calimyrna dried figs, cut into eighths -; 1 cup finely chopped walnuts -; 2 tablespoons walnut or canola oil -; 1 tablespoon aniseed, crushed -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground cloves -; 1-3/4 cups water -; 1 cup sugar -; 2 tablespoons lemon juice -; 1/4 teaspoon salt -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gingerbread with Fig-Walnut Sauce

1. 1 cup unsalted butter, softened -

2. 1 cup packed brown sugar -

3. 3 large eggs, room temperature -

4. 1 cup molasses -

5. 2-1/2 cups all-purpose flour -

6. 2 teaspoons baking soda -

7. 2 teaspoons ground ginger -

8. 1-1/2 teaspoons aniseed, crushed -

9. 1 teaspoon salt -

10. 1 teaspoon ground cinnamon -

11. 1/2 teaspoon ground allspice -

12. 1/4 teaspoon ground cloves -

13. 1 cup buttermilk -

14. 1 tablespoon lemon juice -

15. Confectioners' sugar, optional -

16. Sauce: -

17. 12 ounces Calimyrna dried figs, cut into eighths -

18. 1 cup finely chopped walnuts -

19. 2 tablespoons walnut or canola oil -

20. 1 tablespoon aniseed, crushed -

21. 1 teaspoon ground cinnamon -

22. 1/2 teaspoon ground cloves -

23. 1-3/4 cups water -

24. 1 cup sugar -

25. 2 tablespoons lemon juice -

26. 1/4 teaspoon salt -

How to cook deliciously - Gingerbread with Fig-Walnut Sauce

1. Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses (mixture will appear curdled).

2. Stage

In a small bowl, combine the flour, baking soda, ginger, aniseed, salt, cinnamon, allspice and cloves. Add to the creamed mixture alternately with buttermilk and lemon juice, beating well after each addition.

3. Stage

Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 40-50 minutes.

4. Stage

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

5. Stage

For sauce, in a large skillet, cook figs and walnuts in oil over medium heat for 4 minutes. Stir in the spices; cook until aromatic, 1-2 minutes longer.

6. Stage

Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.