Recipe type: Breakfast, Snack
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
  • 120 gram rye flour
  • 120 gram all purpose flour
  • 3 tsp baking powder
  • pinch of salt
  • 1 tsp cardamon
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp coriander
  • ¼ tsp clove
  • ¼ tsp nutmeg
  • ¼ tsp black pepper
  • ⅛ tsp aniseed
  • 100 gram brown sugar
  • 170 gram honey
  • 75 gram dark molasses or dark corn syryp
  • 2 tsp vanilla extract
  • 250 ml warm milk
  1. Preheat the oven to 300 F
  2. Spray the loaf pan with no stick baking spray.
  3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
  4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
  5. Combine the wet and dry ingredients and mix until it is a smooth batter.
  6. Pour in the prepared loaf tin and place in the preheated oven.
  7. Bake for 80 minutes, or until a skewer comes out clean.
  8. Let the cake rest on a wire rack for about 5 minutes
  9. Take it out and leave to cool completely on a wire rack.
  10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.
Recipe by KinFolkRecipes at https://arrisje.com/ontbijtkoek/