Lep Cake

My mother, born to German immigrants, made it her passion to be Americanized in every facet of her life. Occasionally, however, an Old Country custom would steal into her life. Such was the baking of what she called “Lep Cake” at Christmas. There was dark Lep Cake, chocolate with a hard white sugar frosting, and light Lep Cake that had a thin crust on top and was chewy in the middle. The batter for each version was poured into shallow pans, and cut into squares about an inch long on each side when cooled. Then the cakes, cookies now, were placed in crocks and doled out frugally every night from Thanksgiving to Christmas. Daddy and Mama got one piece of each kind, along with a glass of port wine. I would get my choice of either kind and I usually chose the light ones. Wonders of all! I too had a thimble sized tiny glass of the port wine. I thought I must be growing up at last to be allowed even a smidgeon of such adult behavior.

This custom always happened after dinner, when the dishes were washed and put away. Daddy would set a fire in the fireplace, the refreshments were served, and he and Mama would talk about things that had happened that day and their plans for Christmas. Children in those days never interrupted their parents, so I listened quietly and was happy that we were all together in our pleasant, warm, peaceful living room.

I googled Lep Cake, but I didn’t find any recipes that matched ours. Maybe there is someone out there with the same memories who would like to regain this past custom for their family. Every year I think that I will make it. Each year I fail to do so. I must change my ways.

Here it is:
German Lep Cake (White)

6 egg whites, slightly beaten
2 cups granulated sugar
1 cup pecans
1 ½ cups citron
1 t cinnamon
2 ½ cups flour
1 t baking powder

Mix dry ingredients and add slightly beaten egg whites.
Pour into square or rectangular pans.
Bake in 350 degree oven until light brown.
Cut into 1" squares when cool.

German Lep Cake (Dark)

2 whole eggs
6 egg yolks
1 1/4 cups sugar
1 cup molasses
3 ½ cups flour
½ pound chocolate
1 cup pecans
1/4 pound citron
2 t baking powder
2 t allspice
2 t cinnamon

Mix in bowl eggs, sugar, molasses.
Sift flour, baking powder, spices. Then sift over pecans and citron.
Add to egg mixture and stir. Pour into rectangular or square baking pans–spread very thin.
Bake at 350 F for about 15 minutes. Remove from oven when still soft and slightly brown.
When cool, ice with confectionery sugar frosting.