German Christmas Gingerbread Recipe -
German Christmas Gingerbread Recipe

German Christmas Gingerbread

Recipe by  

"This is a good recipe for Christmas and very different to our North American one."

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings


  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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Reviews More Reviews

Jul 13, 2007

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 little. It's not overly sweet, which I like. The recipe is easy to follow, and it makes your house smell FABULOUS! It is very authentic-tasting. You simply MUST make this cake.

Dec 22, 2002

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


18 Ratings

Oct 24, 2008

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

Dec 31, 2008

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 squeezed orange juice, Grand Marnier, and Priester's Pecan pieces. It was an excellent recipe but I wanted more of an "old fashioned" gingerbread taste.

Jan 01, 2012

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 substituted the almonds with pecans, and also used golden raisins. Do this cake a favor and make a wonderful orange icing using freshly squeezed juice and zest.

Nov 26, 2011

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 throughout the winter season - it is really delicious. I used it in place of a coffee cake for breakfast.

Apr 12, 2011

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 flavorful, so I added more spices. Also the recipe makes a huge amount of batter, way too much for my bunt pan. Did not relese from my pan at all, but I don't think my kids will care...

Dec 25, 2008

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 when I have a new bundt pan!! I wonder if a different cooking temperature and time would've saved it? Because the outside was charred. I know my pan was bad, but still - 80 minutes seemed a lot.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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