Reviewed: Dec. 8, 2008

This is very good, I made this Sat. and I didn't have light seseme oil, I used toasted seseme,it was alittle heavy covering taste of spices, its still turned out good but definately use LIGHT oil in this, also, there is a break in the flour mix with the oil, and then add spices, best thing to do is mix your spices in with the flour mixture, make sure your dry ingredients are all mixed evenly together then add the wet. But its very good....

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jae

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

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Reviewed: Dec. 22, 2007

My boyfriend is from Germany and said this was the best cookie he has had in USA..great ,easy recipe, make sure to use fresh spices, for great flavor..I like to do foreign cookies for Christmas to make different gifts..

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GINGERABE

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Reviewed: Dec. 30, 2006

Very authentic, and easy to use. I have been looking for a practical Lebkuchen recipe for years, but never found one that properly converted the measurements, ingredients and temperatures for English/American use. I used this recipe this year for Christmas, with much success. The Lebkuchen produced by this recipe can also be used to make a Lebkuchen house.

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the Baron

Home Town: Bethlehem, Pennsylvania, USA

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Reviewed: Oct. 21, 2006

These turned out really good but not as good as what my dad made. Being a little homesick they did hit the spot. Thank you.

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Cookingforfun

Cooking Level: Intermediate

Home Town: Bremen, Bremen, Germany

Living In: Lanham, Maryland, USA

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Reviewed: Dec. 4, 2005

An excellent recipe. The dough, however,turned out a bit dry and crumbly(almost like streusel topping). By adding 1/4 cup of orange juice the mix held together resulting in a fine product. Added sugar glaze to the 24 pieces, stored in 2 layers each in 2 tin cans. Kuchen looks "yummy". Can hardly await the sampling in 2 weeks.

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manfred hanke

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Reviewed: Nov. 30, 2004

This was a very tasty recipe I may have actually used more spices..... I've never made a "quick bread" without eggs so I got nervous and added one..... it came out fine..... The recipe may look odd but it turns out nice. I think the general idea of this cake especially without the egg.... is for a honey spicey cakey brownie..... chewy and dense like a brownie...... very yummy..... I iced mine with a simple sugar (confectioners sugar) icing... although its sweet enought without it. I also ommitted the candied fruit and added rasisins and almonds..... I also think this cake would be nice with nothing (rasins almond etc.) Don't put too much icing (if you use icing) it will be too sweet.

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FRIENDLYFOOD

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Reviewed: Jan. 14, 2002

The recipe did really well until I added the sesame oil...the sesame overwhelmed the entire mixture. I am wondering if I used the correct type of sesame oil.

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DBROCKMAN

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 29, 2001

I have been a student of German for 10 years now. This is the best recipe I have found for Lebkuchen in these ten years. My college professor commented that they taste authintic (he's German) and I also won my boyfriend's heart (or should I say stomach) over with these. My daughter also loved helping me.

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