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 -

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.