Title: Lebkuchen [the Cake, Not The Cookie]
Categories: Cake German
Yield: 1 Servings

2	dl	Fresh cream
80	g	Pear molasses (1) (*)
60	g	Pear molasses (2) (*)
150	g	Sugar
20	g	Candied lemon peel; diced
20	g	Candied orange peel: diced
1	pn	Ground aniseed
1	pn	Ground cinnamon
1	pn	Ground nutmeg
1	pn	Ground cloves
		Salt
20	g	Baking powder
500	g	Wholemeal (or white) flour
2	dl	Warm milk
(*) P	ear	molasses AKAs treacle

[original gives story of the St. Nicholas festival on December 6]

The recipe:

Whip the cream and mix with molasses (1), spices, and salt. Add the baking powder, flour, warm milk and diced peel, mixing thoroughly until smooth.

Pour the mixture into a greased and lined sponge ring and bake for 45-50 minutes at 180C.

When baked, brush top with the pear molasses (2) to glaze.

recommended drink: coffee or tea

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Ruth's note: making your own candied peel makes the whole thing better, I think. I do it for my stollen,and it eliminates the need to soak the candied stuff in red wine or hard cider for a couple of days before using it.:) The lebkuchen recipes I'm familiar with use candied citron peel instead of lemon and orange. If you want, you can even sub in pummelo peel; it gets really close to the citron. From: Ruth Hanschka Date: 12 Jan 97 National Cooking Echo Ä

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