Liegnitzer Bomben

Recipe from: 1/26/1989 12:00:00 AM
Ingredients 17
Servings 112
Time

Ingredients

  • 400
    g
    honey
  • 200
    g
    sugar
  • 110
    g
    butter or margarine
  • 10
    ml
    milk or water
  • 3
    eggs
  • 480
    g
    cake flour
  • 50
    g
    cocoa
  • 10
    ml
    baking powder
  • 10
    ml
    ground cardamom
  • 5
    ml
    ground cloves
  • 1
    ml
    ground cinnamon
  • 150
    g
    currants
  • 100
    g
    ground almonds
  • 150
    g
    mixed peel
  • 200
    g
    apricot jam
  • 10
    ml
    boiling water
  • 140
    g
    icing sugar
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Heat the honey, sugar, margarine and milk in a saucepan until the sugar has dissolved. Stir continuously. Allow to cool. Add the eggs and beat thoroughly. Sift the dry ingredients together and add to the honey mixture. Mix well. Add the currants, almonds and mixed peel and mix well. Spoon onto a greased 40 x 27 cm baking sheet and spread the mixture evenly. Bake for 20 to 25 minutes until a testing skewer comes out clean. Allow to cool on baking sheet. Mix the apricot jam and boiling water and spread evenly over the cake. Dissolve the icing sugar in a little water and spread over the cake. Cut into squares once the icing sugar has dried and store in an airtight container.
 

Read more on: bake
 

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