Lebkuchen Recipe
Lebkuchen Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
It's tradition for my family to get together on Thanksgiving weekend and bake these spice-filled treats. The recipe came from my great-grandmother. —Esther Kempker, Jefferson City, Missouri
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1/4 cup buttermilk
  • 1/2 teaspoon anise extract
  • 4-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground allspice, cardamom and cloves
  • 1/2 cup ground walnuts
  • 1/2 cup raisins
  • 1/2 cup pitted dates
  • 1/2 cup candied lemon peel
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup candied orange peel
  • 3 tablespoons candied pineapple
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons confectioners' sugar

Directions

Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment paper.
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack. Yield: 3 dozen.
Originally published as Lebkuchen in Country Woman Christmas Annual 2007, p65

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 1 cup molasses
  • 1/4 cup buttermilk
  • 1/2 teaspoon anise extract
  • 4-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground allspice, cardamom and cloves
  • 1/2 cup ground walnuts
  • 1/2 cup raisins
  • 1/2 cup pitted dates
  • 1/2 cup candied lemon peel
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup candied orange peel
  • 3 tablespoons candied pineapple
  • GLAZE:
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons confectioners' sugar
  1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment paper.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses, buttermilk and extract. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well. Stir in walnuts.
  3. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped. Stir into batter; press into prepared pan. Bake 25-28 minutes or until lightly browned.
  4. For glaze, in a small saucepan, bring sugar and water to a boil; boil 1 minute. Remove from heat; whisk in confectioners' sugar. Spread over warm bars. Cool completely in pan on a wire rack. Yield: 3 dozen.
Originally published as Lebkuchen in Country Woman Christmas Annual 2007, p65

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Anneokley User ID: 4245028 163722
Reviewed Sep. 27, 2014

"I have been looking for this original recipe for a very long time. Thanks for sharing. It is delicious."

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