Best 3 Swiss Honey Cake Lebkuchen Recipes
Indulge in the delectable Swiss Honey Cake, also known as Lebkuchen, a traditional holiday treat that captivates taste buds with its unique blend of spices, nuts, and honey. As a cherished culinary treasure in Switzerland, this cake exudes a rich history and cultural significance. Lebkuchen features a symphony of warm spices like cinnamon, cloves, and nutmeg, complemented by the crunch of hazelnuts and walnuts. Dipped in a luscious chocolate ganache, this delightful creation becomes an irresistible masterpiece. Our comprehensive guide unveils the secrets behind crafting this delectable delight, offering a collection of recipes that cater to diverse preferences and skill levels. From classic Lebkuchen to variations like gluten-free and vegan alternatives, we've got you covered. Each recipe is meticulously explained with step-by-step instructions, ensuring success in your baking endeavors. Whether you're a seasoned baker or a novice enthusiast, our recipes will guide you towards creating the perfect Swiss Honey Cake that will leave your loved ones craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SWISS HONEY CAKE (LEBKUCHEN)
from "The Swiss Cookbook". I haven't made it yet. To reduce dryness, try lowering the heat to 325 and test for doneness before removing. (Alternatively, this may be due to too much flour. Other honey cake recipes look like they use about 3.5 cups.)
Provided by Debbie R.
Categories Bar Cookie
Time 1h
Yield 1 batc h
Number Of Ingredients 11
Steps:
- Blend honey with the coffee, cream, kirsch, sugar and spices.
- Sift the flour with the baking powder and soda; add it to the first mixture. Beat until smooth. The dough should be sticky.
- Put into a well-buttered 15x10 baking pan, spreading evenly to the corners. It should be about 1/4 to 1/2 inch thick.
- Bake at 350 for 30-40 minutes. Cut into bars.
LEBKUCHEN
This is a German recipe that has been in our family for years and a part of our Christmas tradition. Over the years I've made some substitutions and found the recipe accommodating. I like to substitute dried currants and other dried fruits for some of the candied fruit. The cookies are best after they have aged in a sealed plastic container for several days, and they will keep for weeks at room temperature in the plastic container. They are sweet, spicy, soft, and chewy. The transparent glaze makes them pretty and I've gotten creative with using rum or bourbon instead of water and vanilla, you can also play with food color. These cookies are easier to bake if you use the silicone baking sheets or parchment paper to prevent them from sticking to the pan.
Provided by Mimpard
Categories Dessert
Time P3DT10m
Yield 120 cookies, 120 serving(s)
Number Of Ingredients 15
Steps:
- Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
- While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
- Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
- Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
- On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
- For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.
Nutrition Facts : Calories 76.7, Fat 2.2, SaturatedFat 0.6, Cholesterol 5.1, Sodium 14.6, Carbohydrate 13.8, Fiber 0.4, Sugar 8.7, Protein 0.9
LEBKUCHEN (GERMAN XMAS HONEY CAKES)
These little gems come from the Black Forest Bavarian Region of Germany. My grandmother used to make these cookies special for the adults and serve them with coffee. They are more a dunking cookie with a nice mellow honey and spice flavor. My Christmas cookie baking is never complete without making a batch! Note: Prep time...
Provided by Linda Kauppinen
Categories Cookies
Time 42m
Number Of Ingredients 19
Steps:
- 1. in a small pan Mix honey and molasses and bring to a boil. Once to a boil, take off heat and cool thoroughly.
- 2. Once cooled, stir in brown sugar, egg, lemon juice and lemon zest. Mix well.
- 3. sift together and stir in flour, baking soda, cinnamon, cloves, allspice and nutmeg mixing well.
- 4. Mix in chopped nuts and if you want to add the cut up citron do this now. I prefer not to use the citron.
- 5. Form dough into a ball, wrap well with plastic wrap and chill overnight.
- 6. You are going to work the dough a little at a time as you want to keep remainder chilled while you are working a portion. lightly flour your surface and using a small amount about baseball size (be sure to put rest of your dough back in fridge), roll out 1/4 inch thick and cut into oblong 1 1/2 x 2 1/2 inch pieces.
- 7. Bakers Tip... While cookies bake make your glazing icing
- 8. Place 1 inch apart on a greased baking sheet. Bake 10 to 12 minutes, or until when touched lightly, no imprint remains.
- 9. While cookies are baking you will want to make your glazing icing. Boil together sugar and water to 230 degees. The liquid should look almost like a thread when drizzled. Remove from heat. Stir in confectioners sugar. (when icing gets sugary, reheat slightly, adding a little water until clear again.)
- 10. Brush hot icing thinly over cookies the minute they are out of the oven. Then quickly remove from baking sheet. Cool and store to mellow
- 11. Bakers Tip: How to "Mellow" cookies... store in air tight container for a few days. Add a few apple slices, changing it 2x a day to insure freshness
Tips:
- Use room temperature ingredients. This will help the ingredients blend together more easily and create a smooth, consistent batter.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
- Bake until a toothpick inserted into the center of the cake comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Conclusion:
Lebkuchen is a delicious and festive cake that is perfect for any occasion. With its rich, flavorful spices and chewy texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Lebkuchen a try. You won't be disappointed!
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