Gingerbread From Lucerne

Yield:	1 Bread
Categories:	Swiss, Desserts, Breads

4 1/2	dl	Fresh cream
3		Lemons; juice to sour the cream
120	g	Pear puree
200	g	Sugar
10	g	Mixed spices; star aniseed, cloves, cinnamon, ginger
5	g	Bicarbonate of soda
500	g	Whole wheat flour
150	g	Walnuts; roughly crushed