German Christmas Gingerbread

    1 hour 45 min

    This aromatic gingerbread recipe is a great tea cake for Christmastime.

    28 people made this

    Serves: 16 

    • 200g 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
    • 250g butter, softened
    • 400g dark brown soft sugar
    • 3 eggs
    • 150ml honey
    • 4 tablespoons orange liqueur
    • 250ml soured cream
    • 125ml orange juice
    • 150g sultanas
    • 125g flaked almonds

    Prep:15min  ›  Cook:1hr20min  ›  Extra time:10min  ›  Ready in:1hr45min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease and flour a tube cake tin.
    2. Whisk together the flours, baking powder and spices.
    3. In a large bowl, cream the butter with the brown 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 sultanas and almonds. Turn batter into the prepared tin.
    4. Bake cake in the preheated oven for 80 minutes, or until it tests done with a skewer. Transfer to a rack to cool.

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    Reviews in English (16)


    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)


    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)


    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)