Ingredients
1 cup unsalted butter, softened1 cup packed brown sugar3 large eggs, room temperature1 cup molasses2-1/2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground ginger1-1/2 teaspoons aniseed, crushed1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon ground cloves1 cup buttermilk1 tablespoon lemon juiceConfectioners’ sugar, optionalSAUCE:12 ounces Calimyrna dried figs, cut into eighths1 cup finely chopped walnuts2 tablespoons walnut or canola oil1 tablespoon aniseed, crushed1 teaspoon ground cinnamon1/2 teaspoon ground cloves1-3/4 cups water1 cup sugar2 tablespoons lemon juice1/4 teaspoon salt
Preparation
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.
