Traditional German New Year Cakes, a beloved annual treat in my family. The recipe comes from my great-great-grandmother Christina Janssen Baumann, most likely adapted from a lost recipe from her grandmother; a taste of the valleys of Ostfriesland.

Prep it up!

  • 2 cups dark syrup
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs, beaten
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 cup raisins (or more)
  • 1½ cup currants
  • 1¼ oz. anise seeds
  • 2 cups graham flour
  • 1 cups white flour
  • Milk (as much as desired for consistency)
  • Bacon, cut into 1 inch squares
  • Sausage, cut into thin rounds

Let's do it

Mix all ingredients except milk. Add milk, stirring slowly, until desired consistency (think pancake batter). Place a square of bacon on the pan, pour batter on top, set a round of sausage on top. Cook like a pancake until browned, flipping when bubbles appear. Alternatively, serve with sausage and bacon on the side, or without the meat.