Gingerbread With Fig-Walnut Sauce Recipe

Name: Gingerbread With Fig-Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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).
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 350u00b0 for 40-50 until a toothpick inserted in the center comes out clean, about 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, about 1-2 minutes longer.
6
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.

1775

kcal

Calories

126

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 1 cup packed brown sugar, 3 large eggs, room temperature, 1 cup molasses, and more.

Yes, Gingerbread With Fig-Walnut Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread With Fig-Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions