Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lebkuchen Cakes




Source of Recipe


Internet


List of Ingredients




Serving Size : 48

1 1/2 c honey
1/2 c butter
1 1/4 c sugar
5 c flour
4 tsp baking powder
4 1/2 c blanched almonds -- ground
1 tbsp cinnamon
1 tsp cardamom
1/2 tsp each cloves, nutmeg, allspice, ginger, powdered -- anise
1/2 tsp salt
3 eggs
1/2 c candied lemon peel -- diced
1/2 c candied orange peel -- diced
3 tbsp evaporated milk -- (Duncan Hines)
In addition:
2/3 c blanched almonds
1/2 c candied pineapple chunks, cut into 2 to -- 3 slices
2/3 c candied cherries -- halved


Recipe



Bring the honey to the boil with the oil and sugar, stirring, and allow to cool again. Sift the flour with the baking powder and combine with the almonds, all the spices, the eggs, and peels. Add the honey-oil mix to the flour mix and knead thoroughly. If the dough is too soft, add more flour. Let the dough rest in the fridge for 2 days, covered tightly with plastic wrap. Grease and flour a 13 X 17-inch baking pan. Preheat the oven to 350F.Dusting your hands with flour, press the dough into the baking pan and smooth the surface; brush with evaporated milk. With a long sharp knife, lightly score the dough to mark off about 48 cakes. Decorate each individual cake with almonds, pineapple, and cherries. I usually place almond halves at each corner of the scored cakes, pointing toward the center. Then on each side, I place a candied pineapple slice, then I place half a candied cherry in the center. Each cake is decorated the same, or you could let your imagination go and do them anyway you like. Brush the cake again with milk, being careful not to disturb your decorations. Bake the cakes on the center shelf for 35-45 minutes. Let the cake cool slightly, remove from the pan and cut out the individual cakes as previously marked. Cool. Seal the cakes in air-tight containers and store for 4-6 weeks before eating. If they should dry out, place a couple slices of apple in the container with the cakes and seal again.