European Recipes:Swiss Recipes:Lebkuchen(Luzern)

* Exported from MasterCook *

                             LEBKUCHEN (LUZERN)

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    2       dl           Fresh cream
   80       g            Pear molasses -- (1) ()
   60       g            Pear molasses -- (2) ()
150       g            Sugar
   20       g            Candied lemon peel -- diced
   20       g            Candied orange peel -- diced
    1       pn           Ground aniseed
    1       pn           Ground cinnamon
    1       pn           Ground nutmeg
    1       pn           Ground clove
                         Salt
   20       g            Baking powder
500       g            Wholemeal (or white) flour
    2       dl           Warm milk

   (*) Pear molasses AKAs treacle

   (Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
   200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ inch)

   The story:

   This speciality is the "gourmand cake" of the St. Nicholas Festival
   celebrated annually on 6th December. Presided over by the Bishop of Myra,
   the feast day assumes an air of solemnity in Lucerne itself, culminating in
   a procession through the town. "St. Nicholas" is preceded by two heralds
   and is escorted by frightening "Schmutzli" (large puppets) who, according
   to tradition, are thought to punish children who have misbehaved during the
   year. Only well behaved children receive presents from St. Nicholas on this
   special day.

   The recipe:

   Whip the cream and mix with molasses (1), spices and salt. Add the baking
   powder, flour, warm milk and diced peel, mixing throughly until smooth.

   Pour the mixture into a greased and lined sponge ring and bake for 45-50
   minutes at 180 oC.

   When baked, brush the top with the pear molasses (2) to glaze.

   Recommended drink: tea or coffee.

   Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992