German Lebkuchen Cake With White Chocolate Frosting
From carmenbigred 14 years agoIngredients
- honey Syrup: shopping list
- 3 large oranges shopping list
- 1/2c. honey shopping list
- 2/3c orange juice shopping list
- Cake: shopping list
- 1 1/2 sticks softened; unsalted butter shopping list
- 3/4c. firmly packed light brown sugar shopping list
- 1tbs. vanilla extract shopping list
- 1 1/4tsp. ground cinnamon shopping list
- 3/4tsp. ground cloves shopping list
- 3/4tsp. ground nutmeg shopping list
- 3/4tsp. ground allspice shopping list
- 1/2tsp. salt shopping list
- 2 large eggs, room temp shopping list
- 1 3/4c. all-purpose flour shopping list
- 1 1/2tsp baking soda shopping list
- 3/4tsp. baking powder shopping list
- 2/3c. half and half shopping list
- 1tbs. lemon juice shopping list
- 2/3c. dried currants shopping list
- Frosting: shopping list
- 12oz. Lindt white chocolate, chopped shopping list
- 2 sticks softened, unsalted butter shopping list
- 12oz. softened, cream cheese shopping list
- 3c. toasted sliced almonds shopping list
- orange slices shopping list
How to make it
- For syrup:
- Using a grater, grate 4tbs. orange zest. Mix honey, orange juice and 2tbs. orange zest, (reserving remainder zest for the cake) in heavy medium saucepan. Boil until reduced to 3/4c. about 10 minutes.
- Set honey syrup aside.
- For Cake:
- Preheat oven to 350F.
- Butter 9 inch square baking pan with 2 inch high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour.
- Using a mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved zest. Add eggs 1 at a time, beating well after each addition.
- Sift flour, baking soda, baking powder into med. bowl.
- Mix half and half, lemon juice in a small bowl.
- Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan.
- Bake 50 minutes, and check for doneness by inserting a toothpick in center, which should come out clean.
- Cool cake 20 minutes. Run small knife around sides to loosen. Turn cake out onto rack; cool. Peel off paper. Cover syrup and cake separately and let stand at room temp.
- For frosting:
- Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using mixer, beat butter, cream cheese until light. Add chocolate and 1/4c. honey syrup and beat until smooth. Chill until thich enough to spread, stirring occasionally, about 20 minutes.
- Cut cake horizonally in half. Place bottom layer cut side up on platter. Brush with 1/4c. honey syrup. Spread 1 1/4c. frosting over. Brush remaining 1/4c. syrup over cut side of top layer. Place cake cut side down atop filled layer. Set aside 2/3c. frosting for garnish. Spread remaining frosting over top sides and cake. Press almonds around sides. Spoon remaining 2/3c. frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices.
People Who Like This Dish 5
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The Rating
Reviewed by 2 people-
You always come up with fab recipes. Keep 'em coming.
californiacook in loved it -
I really like the sounds of this one will be making for New Year's Eve!! HIGH FIVE FORKS!!!
snowcat17 in Milwaukee loved it
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