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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a Dutch breakfast cake, Groningen-style. It can also be served as a dessert with ice cream or whipped cream. Ingredients:
2 1/2 c. flour |
1/2 c. currants |
1/2 c. raisins |
1 c. prepared tea |
3/4 c. brown sugar |
1 c. milk |
1 t. koekkruiden * or speculaaskruiden |
1/2 t. nutmeg (omit if using koekkruiden) |
1/2 t. cloves (omit if using koekkruiden) |
1 t. cinnamon (omit if using koekkruiden) |
3 t. molasses |
salt |
* make a batch of koekkruiden (cake spices) from 2 teaspoons each of ground cloves, ground cardamom (or nutmeg), ground anise, ginger powder, cinnamon and cacao. |
** make a batch of speculaaskruiden (cookie spices) from 4 oz. cinnamon, 1 oz. ground cloves, 1 oz. ground mace, 1/3 oz. ginger powder, and 1/5 oz ground cardamom. |
Directions:
1. Steep the raisins and currants in the warm tea to plump them up.
2. Mix the spices into the flour, add salt to taste. Add the molasses and mix well, then add the milk and mix until smooth.
3. Pat dry the raisins and currants. Coat them with some flour and add them to the batter.
4. Pour the batter in a greased or non-stick cake pan and place in preheated 295 degree oven for one hour. When toothpick comes out clean from center of cake, it's done.
5. Cooks note: In place of the currants and raisins you could use a 1 cup (any) combination of currants, raisins, nuts, candied fruit, and or candied peel.
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