👨‍🍳 Instruktioner

1. 1

   Preheat oven to 170°C (340°F). Grease a 25cm (10-inch) loaf pan or cake tin with butter and line the bottom and sides with parchment paper.

   💡 Proffstips: Using parchment paper makes it easier to remove the cake.
2. 2

   In a large bowl, whisk together the self-rising flour, dark brown sugar, cinnamon, nutmeg, cloves, ginger, and salt.

   💡 Proffstips: Ensures the dry ingredients are well combined and evenly distributed.
3. 3

   In a separate bowl or jug, whisk together the milk, syrup, and vanilla extract.

   💡 Proffstips: Warming the milk slightly can help the syrup dissolve better.
4. 4

   Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay.

   💡 Proffstips: Overmixing can lead to a tough cake.
5. 5

   Pour the batter into the prepared pan and spread evenly.

6. 6

   Bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

   ⏱️ 60-70 minutes
7. 7

   Once baked, let the kruidkoek cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

   ⏱️ 15 minutes
8. 8

   Serve sliced, plain or with a smear of butter.

   💡 Proffstips: Kruidkoek is delicious when slightly warm or at room temperature.