Preparation time
0min
Total time
0min
Portion
0
portion(s)
Level
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Ingredients
- 500 g Self Raising Flour
- 240 g honey
- 240 g brown sugar
- 480 g Milk
- 2 eggs, (Optional)
- 4 level teaspoon ground cinnamon
- 1 level teaspoon ground nutmeg
- 1 level teaspoon ground cloves
- 1 level teaspoon ground ginger
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 degrees.
2. Mix all ingredients on 15secs/sp5.5. Scrape down sides of bowl with spatula. Mix for a further 10secs/sp5.5.
3. Evenly divide the mixture into 2 loaf tins.
4. Bake 40 mins or until the top of loaves spring back. Do not overcook.
My grandmother and my mother used to make this often!
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Recipe is created forTM 31
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Comments
Petra01: yes the old margarine or butter spread on is fabulous - esp warm out the oven!!
moomin:the recipe always said optional and we always just put them in. Bit more protein and maybe making the cake bind together a bit more easily.
annebarnes: I'm making these again now heree
moomin: I reckon the more shallow tin would work. I've also made them into muffin size and I just reduced the cooking time.
moomin: howdy - did u end up trying this in 2 cake loaves?
Love this cake! Have baked it twice now but in one round cake tin (instead of two loaf tins). It’s great because it’s not overwhelmingly sweet.
Hi, I made this the other day, Yum! I noticed in the comments that some find it too dense... this is how it supposed to be, we 'Dutchies' eat this sliced and spread with a bit of butter or margarine. I served it to my family, mum in law, and my cousin (all Dutch) and all were very impressed by the authenticity. I used speculaas spices as they are ready mixed, and needed using, and it worked a treat! Thank you for a great recipe!
Loved this. Thank you. I halved the recipe. Mine looks exactly the same as yours! I used pure Tasmanian honey so it has a rich honey flavour.
I thought this cake had a delicious flavour - just the right amount of honey. However the texture didn't really do it for me. It was a bit rubbery and not moist. I imagine that is because there is no oil in it. It wasn't a terrible texture, I have just got used to more moist cakes.
Angela Stafford
www.angelaswildkitchen.com
Well, I did all the things I hoped would work out ok. The flavour was amazing but I found it a little dense. I'll still make it again, this time using loaf tins as recommended. I'll also use baking paper. Thanks.
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