Entree: Netherlands – Friesland – Friese Kruidkoek (Dense Frisian rye spice cake traditionally flavored with molasses and warming spices)

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 25 min

Ingredients

- 1 1/2 cups (180 g) rye flour
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) packed dark brown sugar
- 1/2 cup (120 ml) dark molasses
- 6 tbsp (85 g) unsalted butter
- 3 large eggs (approx. 150 g)
- 1 cup (240 ml) buttermilk
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 2 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground cloves
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground nutmeg
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (3 g) fine salt
- 1/2 cup (75 g) chopped candied orange peel or raisins (optional)
- 1 tsp (5 ml) vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan or line with parchment.
2. In a small saucepan over low heat, melt the butter with the molasses until combined; remove from heat and let cool slightly.
3. Whisk together the rye flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and all the ground spices in a large bowl until evenly mixed.
4. In a separate bowl, beat the eggs with the buttermilk and vanilla extract. Pour the warm molasses-butter mixture into the wet ingredients and whisk to combine.
5. Make a well in the dry ingredients and fold in the wet mixture until just combined; stir in candied peel or raisins if using. Do not overmix.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the loaf is set. If the top browns too quickly, tent loosely with foil after 35–40 minutes.
8. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Slice thickly and serve spread with butter and, if desired, aged cheese for a traditional Frisian pairing.