• In a medium bowl, whisk together the powders: flour, baking powder, baking soda, cinnamon, salt, allspice cardamom and cloves. Set aside
• In a food processor, pulse together the fruit: raisins, dates, lemon peel, coconut, orange peel and pineapple until finely chopped. Throw in the ground walnuts. Set aside.
• Preheat oven to 350°F. Line a half-sheet baking pan with parchment, or use a Sil-Pat mat.
• In a mixing bowl, cream butter and sugars until light and fluffy.
• Add eggs, one at a time and incorporate.
• Beat in the liquids: molasses, buttermilk, and anise extract. Gradually add the spice mixture and beat well. Finally, fold in the fruit and nut mixture.
• With floured hands, roll 1 tablespoon of dough into a ball and place on the parchment-covered baking sheet. Flatten with your palm to a slight dome shape (it will flatten out with baking). Don't let the cakes touch!
• Bake for 25 minutes. The cakes will still be a bit soft when you take them out.
• Loosen the cakes from the parchment with a spatula, but allow them to sit until just cool enough to handle. Transfer to a wire rack seated over a drip pan (to catch any wayward glaze).

For the Glaze:

• In a small saucepan, bring the sugar and water to a boil for one minute. Remove from heat and whisk in the Confectioner's sugar. Spread the glaze lightly over the still-warm lebkuchen. Let cool completely
• Store the lebkuchen in an airtight container, with each layer of cakes separated by parchment. Traditionally, slices of apple are placed on top of the lebkuchen and left to sit for two days. This helps keep the cakes moist and chewy.