Recipe by Liwl
This traditional Dutch recipe has been a staple at Christmastime in my house for as long as I can remember. I can't quite describe the taste of it - something like gingerbread, but with more bite and a stronger flavour. After it cools it develops a moist almost sticky crust, which is my favourite part. It's super easy to make and really yields a wonderful holiday bread. Please enjoy!
Top Review by elnvk
This is a great recipe for an everyday treat. I have used this same recipe for years and it's always perfect. I use a sprayed and floured 3 X 3 X 10" pate mold to bake it......it is the perfect amount of batter for this mold. The secrets , though, are to fully preheat the oven to 300 degrees and after a full hour baking, turn off the oven, crack the door open and leave the cake to cool in the oven for at least a half hour. It will slide right out of the mold and not sink in the middle. The Dutch eat it sliced and buttered ( by itself or on a piece of buttered bread).....but it's wonderful sliced 1/2" thick and toasted, then spread with butter or cream cheese with crystalized ginger folded into it. YUMMM! Really hard to wait for it to cook and cool, it smells so wonderful.
- 2 cups self-rising flour
- 1⁄2 cup dark brown sugar
- 1⁄3 cup molasses
- 1 cup milk
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ground cardamom
- 1 pinch salt
- 2 tablespoons chopped crystallized ginger (optional)
Directions See How It's Made
- Preheat the oven to 300 degrees Fahrenheit.
- Combine all ingredients into a smooth paste.
- Lightly coat a LOAF pan with baking spray and flour.
- Bake for a full hour. When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely. Then remove from pan.
- Cool completely and store in plastic bag.Keep covered or bread will dry out.