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German Christmas Gingerbread

German Christmas Gingerbread

"This is a good recipe for Christmas and very different to our North American one."
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servings 518 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 75.7g
  • 24%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Whisk together the flours, baking powder, and spices.
  2. In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube pan.
  3. Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick. Transfer to a rack to cool.

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Read all reviews 13
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This recipe will make you a rock star! I have made it for the last 2 years as Christmas gifts, and my German friends all comment on how it reminds them of the holidays from when they were littl...

This cake is not too sweet. It has been a hit eveytime I make it!

This is wonderful, I will add more ginger next time but really is great as is. I'll definitely make it again!!!

My family loved this recipe and the aroma was wonderful while it baked! However, everyone agreed that it tasted more like fruit cake than gingerbread. I used the very best ingredients: freshly ...

Yum...this is the perfect compromise between a spice cake and the German gingerbread dessert my Oma made for so many years. My cake was done at 55 minutes - so make sure you check it early! I ...

I made this for the B&B this weekend, and everyone loved it! I substituted extra OJ since I didn't have orange liqueur, and didn't pack the brown sugar. I will definitely be making this throug...

Great recipe, I modified it slightly, so here are my modifications. First, ~I MADE A DOUBLE BATCH, SO MODIFICATIONS ARE BASED ON THAT.~ I replaced the raisins with fresh Madijol dates chopped a...

Don't envision traditional "gingerbread with lemon sauce"! This cake is a delicious, hearty spice cake. Can't wait to try some with coffee in the morning. A couple things: I wanted it to be more...

This cake had a really good flavor, in spite of the fact that my bundt pan is garbage and it burned it half to death. The inside was still really nice. I am looking forward to trying it again ...

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