GINGERBREAD WITH FIG-WALNUT SAUCE

Gingerbread with Fig-Walnut Sauce image

Provided by @MakeItYours

Number Of Ingredients 26

1 cup unsalted butter, softened
1 cup packed brown sugar
3 large Eggland's Best 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

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses (mixture will appear curdled)., 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., Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 until a toothpick inserted in the center comes out clean, about 40-50 minutes., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired., 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, about 1-2 minutes longer., Stir in the water, sugar, lemon juice and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 8-12 minutes, stirring occasionally. Cool to room temperature. Serve with gingerbread.