Liegnitzer Bomben

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112 servings
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By Food24 November 03 2009
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Ingredients (17)

400.00 g honey
200.00 g sugar
110.00 g butter — or margerine
10.00 ml milk — or water
3.00 eggs
480.00 g flour — cake
50.00 g cocoa powder
10.00 ml Baking powder
10.00 ml cardamom — ground
5.00 ml cloves — ground
1.00 ml cinnamon — ground
150.00 g currants
100.00 g almonds — ground
150.00 g mixed citrus peel
200.00 g jam — apricot
10.00 ml water — boiled
140.00 g icing sugar
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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.



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