Gingerbread with Fig-Walnut Sauce
“I experimented with aniseed this past holiday season and fell in love with the licorice flavour. It really enhances the gingerbread spices and fig sauce in this extraordinary cake.” —Shelly Bevington-Fisher, Hermiston, Oregon
| Servings | Prep Time | Cook Time |
| 12servings | 30minutes | 40minutes + cooling |
| Servings | Prep Time |
| 12servings | 30minutes |
| Cook Time |
| 40minutes + cooling |
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 tsp baking soda
- 2 tsp ground ginger
- 1-1/2 tsp aniseed crushed
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 cup buttermilk
- 1 tbsp lemon juice
- confectioner's sugar optional
- Sauce:
- 12 ounces Calimyrna dried figs cut into eighths
- 1 cup finely chopped walnuts
- 2 tbsp walnut or canola oil
- 1 tbsp aniseed crushed
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1-3/4 cups water
- 1 cup sugar
- 2 tbsp lemon juice
- 1/4 tsp salt
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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 centre 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.
Recipe Notes
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 fibre), 8g protein.
