MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Lebkuchen [the Cake, Not The Cookie]
 Categories: German, Cake
      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
 
  (*) Pear 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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