Ingredients
Base
- 1 large egg
- 2 tablespoons (30 milliliters) oil
- ½ cup (100 grams) brown sugar, packed
- ⅓ cup (113 grams) honey
- ⅓ cup (113 grams) molasses
- 2 cups (260 grams) all-purpose flour
- 2 tsp cinnamon
- 1 tsp allspice
- ½ tsp cloves
- ½ tsp nutmeg
- ⅛ tsp cardamon
- ⅛ tsp ginger
- ½ tsp (3 grams) baking soda
- ½ cup (55 grams) chopped almonds
- ½ cup (120 grams) mixed candied fruits and peels, finely chopped
Icing
- 1 egg white
- 1½ cups (188 grams) powdered sugar
- 1 tablespoon (15 milliliters) lemon juice
- diced mixed candied fruits and peels and/or nuts for decorating
Directions
- Preheat oven to 180°C. Grease a 15x10x1-inch rimmed cookie sheet.
- Have icing and items for decorating ready to use as soon as the cake is baked.
- In large mixing bowl, beat egg and oil. Add brown sugar and beat well. Add honey and molasses. Mix well.
- Mix together dry ingredients: flour, Lebkuchen spice, and baking soda. Add flour mixture to egg mixture and beat till well mixed.
- Stir in almonds and candied fruit and peel. Dough will be very thick.
- Spread in prepared pan. Use back of spoon to spread, dipping spoon in water so that dough doesn’t stick to spoon.
- Bake for 15 to 20 minutes or until done.
- With a sharp knife, score into bars immediately upon removing from oven by just cutting through the top crust.
- With mixer, in small bowl, beat egg white, powdered sugar, and lemon juice until smooth.
- Spread icing sugar glaze over warm bars using a pastry brush. Decorate with candied fruit. Cool completely on wire rack.
- Cut through completely at the score marks to cut into individual bars.