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

Carol

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Recipe Summary

Servings:
14
Yield:
1 tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the flours, baking powder, and spices.

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  • 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.

  • 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.

Nutrition Facts

518 calories; protein 6.8g 14% DV; carbohydrates 75.7g 24% DV; fat 22g 34% DV; cholesterol 81.9mg 27% DV; sodium 269.1mg 11% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2007
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. Read More
(58)

Most helpful critical review

Rating: 2 stars
11/13/2007
I followed this recipe completely except no orange liqueur available to use. Prepped the pan but the cake baked unevenly (dry on outside still uncooked inside) and it fell apart when I tried to remove it from the pan. Flavor just okay. The raisins and nuts did not help the flavor. What did I do wrong??? Read More
(7)
43 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
07/13/2007
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. Read More
(58)
Rating: 5 stars
11/29/2006
My husband and kids loved this bread! I substituted applesauce for the butter and egg beaters for the eggs it was just delicious! I also cooked it in two loaf pans so I'd be able to share! Read More
(36)
Rating: 5 stars
12/22/2002
This cake is not too sweet. It has been a hit eveytime I make it! Read More
(33)
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Rating: 5 stars
10/24/2008
This is wonderful I will add more ginger next time but really is great as is. I'll definitely make it again!!! Read More
(23)
Rating: 5 stars
12/11/2005
We weren't sure to use dark or light brown sugar. We chose light and it turned out great! We put a bit of whipping cream on when we served it. Read More
(22)
Rating: 4 stars
12/31/2008
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. Read More
(20)
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Rating: 5 stars
12/23/2007
Spactacular recipe! I didn't change anything except for not adding the almonds. This tastes excellent just the way it is. I took it to my son's preschool for a special snack and it was loved! I am making it again for Christmas right now. Only note I have to leave is that I used loaf pans and it definitely makes more than two! It overflowed all over so now I am making it into four loaves two cups of batter each. We'll see how it turns out! Read More
(20)
Rating: 5 stars
10/17/2003
One word delicious! I really like spicy cakes like this one! Read More
(16)
Rating: 5 stars
01/01/2012
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. Read More
(15)
Rating: 2 stars
11/13/2007
I followed this recipe completely except no orange liqueur available to use. Prepped the pan but the cake baked unevenly (dry on outside still uncooked inside) and it fell apart when I tried to remove it from the pan. Flavor just okay. The raisins and nuts did not help the flavor. What did I do wrong??? Read More
(7)