German Gingerbread
By Mia Allen
chose the country Germany because that is my heritage. My maiden name is Puhse and the pronunciation in the German language is Poozah. 85 years ago when my Great Grandfather Wilhelm Puhse shipped over from Germany in 1897 where he "Americanized" it and it is now pronounced PZ.
Albert Einstein once said "the most beautiful thing we can experience is the mysterious." Germany is the land of the mysterious. From fairy tale castles perched tantalizingly high on the mountain tops with so many romantic villages with chocolate box charm.
Germany is located in central Europe, and is about the size of the United States state of Montana. Germany's fascinating capital city of Berlin is exceptional with its architecture, 150 theatres, 170 museums and numerous festivals.
Roman Catholicism is one of two principal religions in Germany, with its origins tracing there to the 18th Century missionary Saint Boniface.
INGREDIENTS (16 servings)
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2/3 cup honey
1/4 cup orange liqueur
1 cup sour cream
1/2 cup orange juice
1 2/3 cups all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins
1 cup blanched slivered almonds
DIRECTIONS
Whisk together the flours, baking powder, and spices.
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.
http://allrecipes.com/Recipe/German-Christmas-Gingerbread-2/Detail.