Gingerbread with Fig-Walnut Sauce
"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
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1 cup unsalted butter, softened
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1 cup packed brown sugar
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3 large Eggland's Best eggs, room temperature
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1 cup molasses
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2-1/2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground ginger
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1-1/2 teaspoons aniseed, crushed
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1 cup buttermilk
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1 tablespoon lemon juice
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Confectioners' sugar, optional
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SAUCE:
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12 ounces Calimyrna dried figs, cut into eighths
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1 cup finely chopped walnuts
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2 tablespoons walnut or canola oil
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1 tablespoon aniseed, crushed
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1-3/4 cups water
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1 cup sugar
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2 tablespoons lemon juice
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1/4 teaspoon salt
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