[NOTE: Those of you who've read this blog for a long time are probably familiar with the following old family recipe, which I've posted here before. But here it is again for anyone who may have missed it.]
This recipe was brought over from Germany with my ancestors sometime in the mid-1800s, and when I was growing up it was my favorite of all the wonderful treats cooked by my great-aunt Flora, a baker of rare gifts. She and my great-uncle were not only exceptionally wonderful people, but to my childish and wondering eyes they looked very very much like Mr. and Mrs. Santa Claus.
The name of the treat is lebkuchen, but it’s quite a different one from the traditional recipe, which I don’t much care for. This is sweet and dense, can be made ahead, and keeps very well when stored in tins.
Flora’s Lebkuchen:
(preheat the oven to 375 degrees)
1 pound dark brown sugar
4 eggs
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 cup chopped walnuts
4 oz. chopped dates
1 cup raisins
1 tsp. orange juice
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. lemon juice
Sift the dry ingredients together (flour, baking soda, baking powder, cinnamon).
Beat the eggs and brown sugar together with a rotary beater till the mixture forms the ribbon. Add the orange juice, lemon juice, and extracts to it.
Add the dry mixture to it, a little at a time, stirring.
Add the raisins, dates, and walnuts.
Grease and flour two 9X9 cake pans. Put batter in pans and bake for about 25 minutes (or a little less; test the cake with a cake tester to see if it’s done). You don’t want it to get too dark and dry on the edges, but the middle can’t still be wet when tested.
Meanwhile, make the frosting.
Melt about 6 Tbs. of unsalted butter and add 2 Tbs. hot milk, and 1 Tbs. almond extract. Add enough confectioner’s sugar to make a frosting of spreading consistency (the recipe says “2 cups,” but I’ve always noticed that’s not usually correct). You can make even more frosting if you like a lot of frosting.
Let cake cool to at least lukewarm, and spread generously with the frosting. Then cut into small pieces and store (or eat!).
I have no powers of resistance for this particular treat.
Previously a lifelong Democrat, born in New York and living in New England, surrounded by liberals on all sides, I've found myself slowly but surely 
December 23rd, 2011 at 2:47 pm
Be still my beating heart!
December 23rd, 2011 at 3:19 pm
I was in the Army for a couple of years in the ’80s, and spent my time stationed in Furth, Germany – basically a suburb of Nurnberg. Nurnberg hosts an annual Christmas festival in the city square called Christkindlemarkt. It is a tradition going back several centuries and attracts huge numbers of visitors each year — probably in the hundreds of thousands.
Anyway, that’s where I first tried lebkuchen and gluhwein (probably wrongly spelled). Gluhwein is a spicy wine served hot/warm. The locals raved about them both, but I didn’t care for either of them. The festival overall, though, was quite enjoyable. At least I’m glad to have attended it once.
Thanks for provoking me to recall memories I have not thought about in years.
December 23rd, 2011 at 4:01 pm
I confine myself to American baking and buy the German things or eat them at my friend’s houses. My husband and I have different favorites, so unless I want to eat a whole recipe by myself, I just buy. I think traditional German lebkuchen has more spices and the brown sugar is very different here. Your recipe sounds more interesting.
Like Scott, I am not crazy about Gluhwein, but it is fun to walk around the Christmas markets.
December 23rd, 2011 at 4:09 pm
Scott: if you read my recipe, you’ll find that I say this is not like the lebkuchen recipes you usually find, which I don’t much care for. I don’t know whether my ancestors adapted it to their own tastes, or whether this represents an older variant. But it’s quite different.
Maybe I should give it another name.
December 23rd, 2011 at 5:10 pm
I know i’m getting old. I ate a piece of fruit cake and sort of liked it.
December 23rd, 2011 at 5:21 pm
Scott’s comment reminded me of Christmas in Nurburg (realize he was in Nurnburg). Thanks.
I’m gonna dig out the old slides I have of that. The city was decorated beautifully, and I remember having a photo of the girl behind the counter in the bakery.
Neo: you might enjoy this:
http://youtu.be/LOjFKBxpq14
Merry Christmas.
December 23rd, 2011 at 5:59 pm
SteveH,
I hope that fruitcake hadn’t been regifted for a decade or so before it got to you.