This traditional Lebkuchen, a German honey spice cake has origins reaching all the way back to ancient Egypt.  In Germany, it is a holiday must.

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon powdered cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

1/2  anise seeds

1/4 teaspoon ground cloves

1 cup finely chopped Hazel nuts

1 cup finely chopped almonds

1/2 cup finely chopped crystallized ginger *

1/2 cup finely chopped candied orange peel

2/3 cup vegetable oil

1 cup honey, (preferably a dark honey) **

1/4 cup molasses  

2 eggs

About 1/2 cup strong black coffee, cooled

Preheat oven  to 350°F – (180°C or Gas Mark 4).  Sift all dry ingredients together.  Add the nuts and chopped fruit and toss about to coat all with flour and prevent them from sticking together.  Set aside.

Whisk together the honey, molasses and eggs.  Add the cooled coffee and whisk until well blended.  Pour this into the dry ingredients and using a wooden spoon, mix until well blended.   Line a 9” x 5” x 3” inch baking pan with bakers parchment or prepare with non tick spray.  Pour in the batter and smooth the top.  Place in the center of the preheated oven and bake for about forty-five minutes, or until a slim bamboo skewer inserted in the center comes out clean. 

Remove from the oven and place on a rack to cool.  While still hot, paint liberally with warm bakers syrup.  Then completely cooled, turn out onto a cake plate.  This cake will stay fresh for quite a while.

Sometimes the top of the cake may be decorated with blanched almonds before baking.

*  When chopping something sticky like candied or dried fruit, sprinkle them with a bit of flour and it helps the fruit not stick to your knife. 

**  If you measure the oil first and then measure the honey and molasses, using the same, cup before you wash it, the stick honey or molasses will slide out easily.