4 eggs

450g brown sugar

3 1/2 cups plain flour

1 tsp baking powder

2 tsp cinnamon

1 tsp allspice

1/2 cup mixed peel


Beat eggs and sugar until creamy. Add all other ingredients. (It makes a very stiff mixture.) Spread on foil or paper lined lamington tin and bake at 150 degrees C or 350 degrees F for approximately 30 minutes. 

Cover with thin icing made of icing sugar and lemon juice while still warm. 

Store in airtight container or freeze. Cut into squares or oblongs to serve.

The story behind the recipe

This traditional German cake was invented by monks in Franconia, Germany in the 13th century and resembles gingerbread. It is a perfect end of year treat for festive occasions that offers something a little bit different to puddings and pavlovas. From Rita Newell, who has been baking this recipe since the 1950s. It featured in a cookbook given to her by husband Allan soon after their wedding. How many recipes do you know that have been baked consistently for over 60 years?