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- #14773
serves/makes:
ready in:
over 5 hrs
11 reviews
4 comments
ingredients
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
directions
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.
added by
marionneke
nutrition data for dutch spice cake (ontbijtkoek)
220 calories, 1 grams fat, 48 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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reviews & comments for dutch spice cake (ontbijtkoek)
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RegineC REVIEW:
November 15, 2020Excellent but 4 not 5 stars because I think spice amounts are too high. I only used 1/8 to 1/4 tsp of each spice. Really tasty and delicious with butter. I did not have self rising flour so I used 2 cups all purpose flour and 3 tsp baking powder. I also added 1 tsp of vanilla flavoring.
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Vincent REVIEW:
May 16, 2020Super quick and easy, and tastes great, but the spicing and texture make it more like Deventer Koek than ontbijtkoek. As someone born in Deventer this is not a bad thing, just different!
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Heiggl REVIEW:
May 16, 2020The recipe is so easy. Iâve just baked it, but the taste of the cloves is too strong. Will reduce the cloves to 1/2 teaspoons next time. Thanks!
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Jan REVIEW:
April 24, 2020The recipe was simple and quick, however the spices are way too strong. I made two at the same time, second one I reduced the spices to 1//2, much nicer. Will make again with the lesser spices in it.
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IreneW REVIEW:
April 15, 2020The molasses was much too strong in the recipe and we recommend that Golden Syrup be used. The amount of spices was just right but was overshadowed by the molasses.
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Cath Warner REVIEW:
April 8, 2020Fruit cake mix also ground pepper, used canned milk.Did not last more then two days.🌷
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Guest Foodie REVIEW:
August 27, 2019The recipe was quite easy to make, however, the spices were a little bit too strong for my family - 1 tsp of cloves, 1 tsp of ginger and 1/2 tsp of grated nutmeg seemed like a lot. Loved the texture and will remake it with reduced spices!
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Guest Foodie November 10, 2018
Thank you very much, I will make it tomorrow!!!
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Helen Gordon January 3, 2017
Am going to try it ASAP! xx
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Guest Foodie May 16, 2015
I doubled the recipe just in oven so will wait n see:)
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Tim W November 8, 2014
All I could taste was cloves. Are you sure it's one tsp??
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Suzie REVIEW:
June 10, 2014Thanks for the recipe, tastes just like my Oma used to make. Only trouble is, it's so tasty that we can't wait 24hrs to eat it (Although it does improve it and is worth the wait), will have to double the recipe next time.
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Liduine REVIEW:
January 20, 2013This 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.
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Mam of 5 REVIEW:
August 23, 2012Loved it, kids loved it, doubled the recipe1
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dutchie REVIEW:
March 18, 2011This 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!
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