Dutch Recipe For Kruidkoek Or Spice Cake With Raisins
Sunday, 16th November 2014 -
Last updated on: Monday, 17th November 2014
Peperkoek and kruidkoek are both Dutch words for spice cake. It is a popular breakfast product in the Netherlands, and used as an alternative for a sandwich, but also complementary.
The most well-known brand for Kruidkoek or Peperkoek, is Peijnenburg.
Peperkoek can also be found on the lunch table, and is sometimes served as a snack with a cup of tea at 10 in the morning or 4 in the afternoon.
We have an easy recipe for you to make your own kruidkoek with raisins. It’s different from the ones you buy in stores, because this is more like a regular cake, so if you’d like to compare this one to the ones mentioned above, you can find the ‘peperkoek/kruidkoek’ here
This particular spice cake is best presented with a nice cup of tea
If you don’t like raisins, you can just leave them out. (As a tasty autumny variation to this kruidkoek, you can add some grated apple!)
- 300 grams of wholemeal/whole wheat flour
- 1 sachet of baking powder
- 250 grams of dark caster sugar/brown sugar
- 1 tablespoon of ‘koekkruiden’, also known as mixed spice: cinnamon/cardamom/nutmeg/allspice
- 1 teaspoon of cinnamon
- 1 (cleaned) orange
- 1 egg
- 1 full tablespoon of ‘schenkstroop’/ molasses
- 200 milliliters of milk
- 200 grams of raisins
- 1 cake tin (+/- 2 liters)
- 1 wooden skewer
Preheat the oven at 175 degrees Celsius, pour the wholemeal/whole wheat flour , baking powder, caster sugar/brown sugar, koekkruiden/mix spice, cinnamon powder and a pinch of salt into a bowl.
Thinly grate the orange peel, and add this to the ingredients in the bowl also. Add the egg white and yolk, and also the schenkstroop/molasses.
Now slowly add the milk while stirring gently until you have a smooth mix.
Add the raisins and stir them through the batter.
Pour the batter into a greased cake tin. Place the tin in the middle of the oven, and make sure it’s in the lower half of the oven. Bake for 1 hour.
After 1 hour, stick the wooden skewer into your cake. If it comes out dry, your kruidkoek’s ready. If it’s not, bake it for another 10 – 15 minutes, and check again with the skewer.
Take it out of the oven, and let it cool for 10 minutes. Remove the tin gently, and let your kruidcake cool off.
*Tip*: This spice cake is at its best when its 2 days old (In the meantime it has to be wrapped up in foil or put into a storage container), because this way the flavors of the spices will be at their tastiest!
Eet smakelijk! (Enjoy your meal!)
(Recipe source: AH.nl – Allerhande, images courtesy of Peijnenburg and AH.nl)
Tags: kruidkoek, peperkoek, spice cake, raisins, pepper cake, peijnenburg, hollands, dutch, food, recipe, blog