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Lebkuchen (text)

Veteran Member
3011 posts
Joined: Jul 17, 2006


Posted to Thread #21199 at 4:37 pm on Dec 15, 2011

This is a little different Lebkuchen, in that
it is made in a big cake and then cut into
little cakes. The big cake is scored into
little cakes, decorated, and then glazed
before it is baked, which makes it easy to
cut into the little cakes. Wrap the cakes
individually in plastic wrap and tie in
ribbon for a tasty treat to tuck into holiday
gift baskets. My friends talk about this
recipe all during the year in anticipation of
getting it in their goodie basket.

Lebkuchen Cakes
(For about 48 cakes)

1 1/2 cups honey
1/2 cup butter
1 1/4 cups sugar
5 cups flour
4 tsp. baking powder
4 1/2 cups ground blanched almonds
1 tbl. cinnamon
1 tsp. cardamom
1/2 tsp. each of cloves, powdered anise,
nutmeg, ginger, and allspice.
1/2 tsp. salt
3 eggs
1/2 cup diced candied lemon peel
1/2 cup diced candied orange peel
3 tbl. evaportated milk

In addition:
2/3 cup blanched almonds
1/2 cup candied pineapple chunks, cut into
2 to 3 slices.
2/3 cup candied cherries, halved.

Bring the honey to the boil with the oil and
sugar, stirring, and allow to cool again.

Sift the flour with the baking powder and
combine with the almonds, all the spices, the
eggs, and peels.

Add the honey-oil mix to the flour mix and
knead thoroughly. If the dough is too soft,
add more flour.

Let the dough rest in the fridge for 2 days,
covered tightly with plastic wrap. Grease
and flour a 13 X 17-inch baking pan. Preheat
the oven to 350F.

Dusting your hands with flour, press the
dough into the baking pan and smooth the
surface; brush with evaporated milk.

With a long sharp knife, lightly score the
dough to mark off about 48 cakes. Decorate
each individual cake with almonds, pineapple,
and cherries. I usually place almond halves
at each corner of the scored cakes, pointing
toward the center. Then on each side, I
place a candied pineapple slice, then I place
half a candied cherry in the center. Each
cake is decorated the same, or you could let
your imagination go and do them anyway you
like. Brush the cake again with milk, being
careful not to disturb your decorations.

Bake the cakes on the center shelf for 35-45
minutes. Let the cake cool slightly, remove
from the pan and cut out the individual cakes
as previously marked. Cool. Seal the cakes
in air-tight containers and store for 4-6
weeks before eating. If they should dry out,
place a couple slices of apple in the
container with the cakes and seal again.

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