German Spice Cake (lebkuchen) delicious. It is often baked in decorative shaped tins – hearts for example – and then splendidly iced for festivals and weddings. The cake may also be served plain spread with butter.
1 teaspoon butter
6 oz. sugar
10 fl. oz. clear honey
4 oz. almonds, finely chopped grated rind of J lemon grated rind of orange
2 oz. chopped mixed candied peel
10 oz. 2 cups flour
1 teaspoon baking powder
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
DECORATION (optional) 3 strips candied lemon rind 3 strips candied orange rind
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the teaspoon of butter, grease a shallow 8-inch square baking tin and set it aside.
In a large mixing bowl, beat the eggs and sugar with a wire whisk or rotary beater until the mixture is pale and fluffy.
Stir in the honey, almonds, lemon and orange rind and chopped candied peel. Sift in the flour, baking powder, cloves, cinnamon and nutmeg. Stir well until the mixture is thoroughly combined.
Turn the mixture into the prepared baking tin. Lay the orange and lemon rind strips decoratively on top of the mixture.
Place the tin in the centre of the oven and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean.
Remove the tin from the oven. Allow the cake to cool for 15 minutes before turning out on to a wire rack. Cool com-pletely before serving.