Combine all to a smooth paste.
Place in a buttered 8 inch x 3 inch loaf tin and bake about an hour in a slow oven (300F).
When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hours before serving.
This cake keeps moist when put in the bread-bin with the bread. The Dutch serve it with their 'elevenses', buttered, or on a slice of bread for breakfast.
NOTES : We spent most of the '70s in Holland. At that time most home cooking was done on a four burner stove-top as few Dutch houses had ovens. Cakes were bought from the baker, or grocer in the case of ontbijt koek.
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