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- #14773
serves/makes:
ready in:
over 5 hrs
12 reviews
4 comments
ingredients
2 cups self-rising flour
1/2 cup dark brown 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 freshly grated nutmeg
1 pinch salt
directions
Preheat the oven to 300 degrees F. Grease an 8-inch square or round cake pan.
Combine the flour, sugar, molasses, milk, cloves, cinnamon, ginger, nutmeg, and salt in a bowl. Mix until smooth. Transfer the cake batter to the prepared cake pan.
Place the cake in the oven and bake at 300 degrees F for 1 hour or until done.
Remove the spice cake from the oven and let cool completely. Place the cake in an airtight container for 24 hours before serving.
Serve the ontbijtkoek buttered.
recipe tips
Experiment with adding dried fruits or nuts to the batter for added texture and flavor.
If the cake top starts to overbrown before it's fully baked, loosely cover it with aluminum foil to prevent further browning while it finishes cooking.
Serving the cake with a spread of butter enhances its flavor and adds a rich, creamy contrast to the spices.
For a moister cake, you can wrap it while it's still slightly warm (but not hot) before placing it in the airtight container for the 24-hour resting period.
common recipe questions
Why should the cake rest for 24 hours before serving?
Allowing the cake to rest for 24 hours before serving lets the flavors meld and deepen, resulting in a more cohesive and rich taste. The texture also improves, becoming more moist and dense, which is characteristic of a traditional Dutch spice cake (Ontbijtkoek).
Can I substitute honey for molasses or treacle?
Yes, honey can be used as a substitute for molasses or treacle. It will give the cake a slightly different flavor profile, with honey being milder and less bitter than molasses. The texture and moisture level of the cake will still be maintained.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of all-purpose flour used in the recipe.
How can I tell when the cake is done baking?
The cake is done when a toothpick or cake tester inserted into the center comes out clean, indicating the batter is fully cooked. The edges of the cake should also start pulling away from the sides of the pan.
Can I add or substitute different spices?
Yes, you can adjust the spices according to your taste. Adding cardamom, allspice, or even a bit of black pepper can introduce new flavors while keeping in line with the spice cake theme.
How should I store the leftover cake?
Store the leftover cake in an airtight container at room temperature. It will keep for several days and often tastes better as the days go by, as the spices continue to meld.
Can I freeze this cake?
Yes, the Dutch spice cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Why is the baking temperature set to 300 degrees F instead of higher?
Baking at a lower temperature of 300 degrees F lets the cake cook evenly throughout without burning the edges or the bottom. This gentle baking process is ideal for dense, moist cakes like the Dutch spice cake.
What's the best way to grease the cake pan?
You can grease the cake pan with butter or a non-stick cooking spray. For added assurance, you can line the bottom of the pan with parchment paper after greasing it, which helps the cake release more easily after baking.
nutrition data
220 calories, 1 grams fat, 48 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
more recipes like dutch spice cake (ontbijtkoek)
BUTTERMILK SPICE CAKE
CARAMEL SPICE CRAWLIN' CAKE (ICING IN THE CAKE)
PINEAPPLE SPICE CAKE
HAWAIIAN SPICE CAKE
SOUR CREAM SPICE CAKE
CRANBERRY SPICE CAKE
reviews & comments
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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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Guest Foodie REVIEW:
September 8, 2020i agree with everyone the spices are too overpowering. however, my problem is that the cake was moist inside not hard like this one. it was soft gooey why???
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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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