I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary cake. —Shelly Bevington-Fisher, Hermiston, Oregon

Gingerbread with Fig-Walnut Sauce

Gingerbread with Fig-Walnut Sauce
Prep Time
30 min
Cook Time
40 min
Yield
12 servings
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
Directions
- 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).
- 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° until a toothpick inserted in the center comes out clean, 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, 1-2 minutes longer.
- 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.
Nutrition Facts
1 slice with 1/3 cup sauce: 629 calories, 26g fat (11g saturated fat), 88mg cholesterol, 534mg sodium, 97g carbohydrate (70g sugars, 5g fiber), 8g protein.
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