Shellfish-Free Ontbijtkoek (Dutch Spice Cake)

Ingredients

• 2 cups All-purpose flour
• 1 cup Dark brown sugar
• 1/2 cup Molasses
• 1 cup Milk
• 1/2 cup Butter, melted
• 1 teaspoon Baking soda
• 2 teaspoons Cinnamon
• 1 teaspoon Ground cloves
• 1/2 teaspoon Ground nutmeg
• 1/4 teaspoon Salt

Instructions

1. 1Preheat your oven to 325°F (160°C). Take a loaf pan and coat the inside with a thin layer of butter, then dust it evenly with flour. Tap out any excess flour.
2. 2In a large mixing bowl, add and whisk together the 2 cups of all-purpose flour, 1 cup of dark brown sugar, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, 1 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Ensure these dry ingredients are well combined.
3. 3In a separate medium-sized bowl, whisk together the 1/2 cup of molasses, 1 cup of milk, and 1/2 cup of melted butter until they are smoothly blended.
4. 4Pour the wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Mix with a spoon or spatula until everything is just combined. Be careful not to overmix; a few small lumps are okay.
5. 5Pour the batter evenly into the prepared loaf pan. Smooth the top with your spoon or spatula.
6. 6Place the loaf pan in the preheated oven. Bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the very center comes out clean, with no wet batter attached.
7. 7Carefully remove the loaf pan from the oven. Let the ontbijtkoek cool in the pan on a wire rack for 10 minutes. This helps it firm up before you remove it.
8. 8After 10 minutes, gently turn the loaf pan upside down over the wire rack to release the cake. Let the ontbijtkoek cool completely on the wire rack before slicing and serving.

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