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Ingredients
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- 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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Recipe'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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Spatula TM5/TM6
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Comments
Add a commentPetra01: yes the old margarine or butter spread on...
Petra01: yes the old margarine or butter spread on is fabulous - esp warm out the oven!!
moomin:the recipe always said optional and we...
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
annebarnes: I'm making these again now heree
moomin: I reckon the more shallow tin would work....
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...
moomin: howdy - did u end up trying this in 2 cake loaves?
Love this cake! Have baked it twice now but in one...
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
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
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
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
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.
me again! what difference do
me again! what difference do the eggs make?
and would it work if i iced
and would it work if i iced it?
do u think it will work if i
do u think it will work if i make it into one big shallow cake?
Yum! Just like my Oma used to
Yum! Just like my Oma used to make. Serve with butter on a silce.
The recipe should not have
The recipe should not have heaped spoons - I will change this...
Very quick, beautiful
Very quick, beautiful texture, freezes well - if there's any left to freeze!
Like Anne, I needed to cook
Like Anne, I needed to cook for 55 min. Found it a bit too heavy on the spices and will use less-heaped next time, but there will be a next time
Hi Sally, I made this a
Hi Sally, I made this a couple of weeks ago and it was really nice. Very authentic. I had to cook them for 50 - 55 mins though. Put one cake in the freezer and it was just as good when I pulled it out to eat last week. Thanks for sharing it. Kind regards, Anne
Yum,i am so going to try this
Yum,i am so going to try this one!