The original Lucerne Lebkuchen recipe can be dated back to 1583. It was then a traditional honey cake similar to the ones baked by the Egyptians around 300 bc. The choice to use pear honey instead of bee honey and whipped cream instead of only milk is probably the biggest change made to the recipe, and it`s the characteristics of the Lucerne Lebkuchen we know today.

This cake is usually baked during winter months and can be found at every Christmas marked in central Switzerland. The recognizable smells from the spice-mix: cinnamon, ginger, star anise, cardamom, anise, clove, fennel, coriander and nutmeg will quickly get you in the holiday spirit.


* 500 g Flour
* 100 g Brown sugar
* 3 Tbs. Lebkuchen spice mix
* 1 Tbs. Cocoa powder
* 1 Tbs. Baking soda
* 1 pinch of Salt
* 2 dl Pear honey (Birnel)
* 1.5 dl Milk
* 2.5 dl Cream, lightly whipped

* 3 Tbs. Pear honey (Birnel)


Preheat oven, 180 C.
Mix all the dry ingredients together in a baking bowl.
Add the pear honey and milk and blend well.
Now gently mix in the whipped cream.
You want the batter to keep as much of the air from the cream as possible.
Pour the batter into a 24cm round bakeware springform.
Bake for about 55 Min. in middle to lower part of the preheated oven.
Remove cake from oven and let it cool of just a little before removing the form.
Place the cake on a bake grid and spread the rest of the pear honey on the cake top.
Let the honey “soak in” and the cake cool of.
Serve with more whipped cream or soft butter.



This recipe is my contribution to Matbloggsentralen`s
Monthly Food Blogger Challenge.

This month Anita Stokke Blomvik from challenged us with:

Here is a list of other participants:

* My Nordic Kitchen: Wonderful Spices Ginger and Mulled Wine

* Dellie Delicious: Eggnog Milkshake with Peppermint

* Magevennlig Mat: Caramelized Pecan nuts with Christmas spices

* Mias Mat: Christmas spiced red cabbage

Follow the Monthly Food Blogger Challenge on Instagram: #oppskriftsutfordringen



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