Gingerbread with Fig-Walnut Sauce
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
YIELD: 12 servings.
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
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
-
1.
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.
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.
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.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
-
5.
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.
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.
© 2024 RDA Enthusiast Brands, LLC