Published: · Modified: by Andréa
RECIPE
This kruidkoek recipe, an easy gingerbread cake, is easy to make, with a winter flavor. Because you add cinnamon, nutmeg, and ground cloves, it becomes very rich in flavor. And not only is this cake super tasty, but your whole house will also smell delicious while baking. That's why you want to make this recipe!
Gingerbread cake is a typically Dutch baked sweet bread. Full of spices that provide a delicious taste.
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- Easy gingerbread cake {Dutch kruidkoek}
- You can make a filled gingerbread cake by adding raisins and walnuts. Use 1 cup (165 grams) of raisins and 1 cup (115 grams) of finely chopped walnuts. Mix the raisins through the batter. Pour it into the tin and sprinkle the chopped walnuts on top.
- Substitute cinnamon, nutmeg, and cloves with 1 teaspoon gingerbread spices. In that case, you're baking a Dutch Peperkoek.
- If you want to make this recipe vegan, substitute milk with soy milk (equal amounts).
- By lining the cake tin with baking paper, you can get it out of the tin easier.
- Let the cake stand for 5 minutes after baking before releasing it from the tin. That way it will shrink a little bit and you can take it out much easier.
- Check if the cake is done by pricking a satay pricker in the thicker part of the cake (most of the time the middle part). If it comes out dry, your cake is done.
- When you use a convectional oven bake the cake at 350 degrees Fahrenheit (180 degrees Celsius). If you're baking with a conventional oven bake the cake at 390 degrees Fahrenheit (200 degrees Celsius).
- If you want a soft outside, instead of a crunchy top, put baking paper on top and therefore cover the batter.
- Wrap your kruidkoek in aluminum foil and store at room temperature. This way you can store it for up to 1 week.
- Don't store it in the refrigerator, because it will become dry.
- You can freeze this sweet bread. Wrap it in foil and put it in a plastic freezer bag or box. This way you can store it for up to 3 months. TIP slice the cake before freezing. That way you can defrost the portion you'll need. Defrost the cake at room temperature.
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Easy gingerbread cake {Dutch kruidkoek}
Easy gingerbread cake, known as Dutch kruidkoek, is easy to make, with a winter flavor. Because you add cinnamon, nutmeg, and ground cloves, it becomes very rich in flavor. And not only is this cake super tasty, but your whole house will also smell delicious while baking. That's why you want to make this recipe!
5 of 34 votes
Printen Pin Recept
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Course: Breakfast, Lunch, Sweets and Sweet Baking
Cuisine: Dutch
Author: Andréa
Servings: 12 slices
Author: Andréa
Equipment
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 500 grams self-rising flour
- 2 teaspoons cinnamon ground
- 2 teaspoons nutmeg ground
- ½ teaspoon cloves ground
- 500 gram dark brown sugar
- 500 ml milk
Metric - US Customary
Ingredients you need per step are listed below the step in Italic
Instructions
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Line a baking tin with baking paper.
In a bowl mix the self-rising flour with cinnamon, nutmeg, and cloves.
Pour the milk into a saucepan and add the brown sugar.
Bring the milk to a boil and stir until the sugar is dissolved. Take the pan off the heat.
Whisk through the solid ingredients for 2 minutes at low speed, until you've got a smooth batter.
Pour the batter into the cake tin and bake for 70 minutes.
Check with a wooden satay pricker if the cake is done (look at the tips).
Take the cake out of the oven and let it stand for 5 minutes.
Release from the baking tin and let it cool down to room temperature.
Notes
- By lining the cake tin with baking paper, you can get it out of the tin easier.
- Let the cake stand for 5 minutes after baking before releasing it from the tin. That way it will shrink a little bit and you can take it out much easier.
- Check if the cake is done by pricking a satay pricker in the thicker part of the cake (most of the time the middle part). If it comes out dry, your cake is done.
- When you use a convectional oven bake the cake at 350 degrees Fahrenheit (180 degrees Celsius). If you're baking with a conventional oven bake the cake at 390 degrees Fahrenheit (200 degrees Celsius).
- If you want a soft outside, instead of a crunchy top, put baking paper on top and therefore cover the batter.
- If you don't have self-rising flour, mix 4 cups flour (500 grams) and 1 ½ teaspoon of baking powder and use that instead.
Nutrition
Calories: 337kcal | Carbohydrates: 74g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Fiber: 1g | Sugar: 43g | Vitamin A: 70IU | Iron: 1mg
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- Easy Plain Scones Recipe with Cranberry Compote
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Reader Interactions
Comments
Nacinda says
Loved it! Reminded me of the "Snelle Jelle" from back home 🙂Andréa says
That's right. Snelle Jelle is also ontbijtkoek!
