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7 ounces honey
1 c sugar
2/3 c plus 2 tablespoons milk
1/4 pound butter (1 stick)
1/2 tsp ground anise
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of grated nutmeg
Pinch of ground clove
Grated peel of 1 lemon
1 1/2 c whole wheat flour
1 1/2 c rye flour
2 1/2 tsp active dry yeast
3 1/2 ounces candied citrus peel or ginger
1 tbs shredded almonds, optional

Melt the honey, sugar, milk, and butter together over low heat. Add the ground spices and grated lemon peel. Add this mixture to the rye and wheat flour to the blended with the yeast. Mix thoroughly. Blend in the candied fruit. Preheat the oven to 325°F. Butter a loaf pan and sprinkle the bottom with shredded almonds. Fill it with the cake dough and bake for about 40 minutes. A knife blade inserted into the cake should come out dry. Cool to a lukewarm temperature and turn out on a rack. The gingerbread is best if stored for 48 hours before eating.
Recipe featured in Bread Daily on 9/29/01.