In honor of todays delightful first annual Colonial Tea... here is a recipe for Stroop Koek, Dutch for Molasses Cake. 2/3 cup brown sugar 3/4 cup molasses 1/3 Lard (but I use vegetable shortening or margarine) 1 cup boiling water 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 teaspoon ground cloves 3/4 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon salt 2 beaten eggs 2/3 cup raisins Combine sugar, molasses,and shorteningin a large bowl and add boiling water. Stir to dissolve. Let stand about 5 minutes. To the flour, add baking soda, spices, and salt, and stir into molasses mixture. Add beaten eggs and beat until the batter is smooth. Fold in raisins. Grease and flour a baking pan (9 x 12x 2 or two loaf pans) pour into pan(s). Bake at 375 for 30 to 35 minutes. The original of this cake recipe isin Dutch Recipes from a Colonial Kitchen, Compiled by Helena Hora, and published by the Historical Society of Rockland County in 1985. However, I have altered the recipe somewhat, in the interest of health! using less sugar, adding ginger, and used vegetable shortening for the Colonial Tea--will try margarine next time. ~Gail
Posted on: Mon, 18 Nov 2013 04:15:19 +0000
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