German Gingerbread (Lebkuchen)

    (20)
    1 hour 35 min

    An excellent recipe for gingerbread. This gingerbread is soft, moist and sweet, with just the right amount of spice. Perfect any time of the year, especially around Christmastime.


    5 people made this

    Ingredients
    Makes: 1 tube cake

    • 225g unsalted butter, softened
    • 440g dark brown soft sugar
    • 3 eggs
    • 225g honey
    • 4 tablespoons orange flavoured liqueur
    • 250ml soured cream
    • 125ml orange juice
    • 215g plain flour
    • 125g wholemeal flour
    • 4 teaspoons baking powder
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 150g raisins
    • 110g flaked almonds

    Method
    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Beat the flours, baking powder and spices together.
    2. In a large bowl, cream the butter with the dark brown soft sugar. Beat in the eggs, then the honey, orange liqueur, soured cream and orange juice. Beat the flour mixture into the creamed mixture and then stir in the raisins and almonds. Turn batter into a greased and floured tube cake tin.
    3. Bake cake at 180 C / Gas 4 for 80 minutes or until it tests done with skewer. Transfer to a rack to cool.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (15)

    by
    36

    My husband and kids loved this bread! I substituted applesauce for the butter and egg beaters for the eggs, it was just delicious! I also cooked it in two loaf pans, so I'd be able to share!  -  29 Nov 2006  (Review from Allrecipes US | Canada)

    by
    21

    We weren't sure to use dark or light brown sugar. We chose light and it turned out great! We put a bit of whipping cream on when we served it.  -  11 Dec 2005  (Review from Allrecipes US | Canada)

    by
    20

    Spactacular recipe! I didn't change anything except for not adding the almonds. This tastes excellent just the way it is. I took it to my son's preschool for a special snack and it was loved! I am making it again for Christmas right now. Only note I have to leave is that I used loaf pans and it definitely makes more than two! It overflowed all over, so now I am making it into four loaves, two cups of batter each. We'll see how it turns out!  -  23 Dec 2007  (Review from Allrecipes US | Canada)

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