Dutch Spice Cake (Ontbijtkoek)
recipe at a glance
5 stars - 3 reviews
ready in: over 5 hrs
serves/makes: 8recipe id: 14773
2 cups self rising flour
1/2 cup dark brown sugar (demerara sugar)
1/3 cup molasses or treacle
1 cup milk
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1 pinch salt
Combine all the ingredients to a smooth paste. Butter a oblong 8" x 3" cake tin, fill with dough and bake about one hour in a slow oven (300 degrees F). When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hour before serving.
This cake keep moist when put in the bread-bin with the bread. The Dutch serve it with their "elevenses", buttered or on a slice of bread for breakfast.
220 calories, 1 grams fat, 48 grams carbohydrates, 4 grams protein per serving
. This recipe is low in fat.
ratings & reviews
|Jan 20, 2013 Liduine
This is a great recipe. I use soy milk instead of cow's milk (dairy intolerance) with no change in flavour. I also use "Golden Syrup" in lieu of molasses and spelt flour instead of wheat flour wheat intolerance). A little less milk is needed as spelt doesn't need it.
Aug 23, 2012 Mam of 5
Loved it, kids loved it, doubled the recipe1
Mar 18, 2011 dutchie
This is a really fantastic recipe. I double it up and bake at 150 deg C for 1 hour in a 280cmx120cmx70cm Loaf Pan. It is perfect.
I add 1 cup Mixed Cake Fruit and it lasts for up to 3 weeks in a well sealed cake tin.
I have tried it with 1/2 water and 1/2 Skim Milk instead of Milk with no change to texture or taste.
My husband, who is from Dutch parents says it is 'the real thing'
That's good enough for me. Enjoy!