lebkuchen

Freshly baked Lebkuchen

Lebkuchen is a traditional German Christmas baking good, somewhat like soft gingerbread, which was probably invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nuremberg, the latter being the most famous Lebkuchen exporter today.

Sometimes Lebkuchen is packaged in richly decorated nostalgic tins and boxes which have become collectors' items. Lebkuchen range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices and nuts, almonds or candied fruit. Salt of Hartshorn and Potash are often used for raising the dough. Lebkuchen dough is usually placed on a thin wafer base called Oblate. This was an idea of the monks who used communion wafers to prevent the dough from sticking.

Decorated Lebkuchen displayed for sale

The forerunner of today's Lebkuchen was called "honey cake" and its history can be traced back to the Egyptians, the Greeks and the Romans. They believed that honey, the only widely available sweetener, was a gift of the gods and had magical and healing powers. Honey cakes were also worn as a talisman in battle or as protection against evil spirits.

Since 1808, a variety of Nuremberg Lebkuchen of high quality (no flour) is called Elisenlebkuchen. It is uncertain whether the name Elise refers to the daughter of a gingerbread baker or the wife of a margrave. Since 1996, Nürnberger Lebkuchen is a Protected Designation of Origin.

Lebkuchen is usually soft, but a harder type of Lebkuchen is used to produce Lebkuchen hearts, usually inscribed with icing, which are available at many German fairs and the witch houses made popular by Hansel and Gretel. The closest German equivalent of the gingerbread man is the Honigkuchenpferd (honey cake horse).

The etymology of the term Lebkuchen is uncertain, but derivations from the Latin libum (flat bread) and from the Germanic word Laib (loaf) have been proposed. Another likely possibility is that it comes from the old term Leb-Honig, the rather solid crystallized honey taken from the hive, that can not be used for much besides baking. Folk etymology often associates it with Leben (life), and many people in Germany seem to think that eating it is a good cure for winter depression.

Historically, Lebkuchen was also known as honey cake (Honigkuchen) and pepper cake (Pfefferkuchen).

External links

• Lebkuchen Recipe
• Frosted Lebkuchen Recipe

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