Gingerbread with Fig-Walnut Sauce

Directions

• 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.