ingredients:

2 cups of self raising flour

½ cup dark brown sugar (demerara)

⅓ cup molasses or treacle

1 cup of milk

1 tsp each of ground cloves cinnamon and ginger

½ tsp grated nutmeg

Pinch of salt

method:

Combine all the ingredients and mix to a smooth paste. Butter an oblong 8" x 3" cake tin, fill with dough and bake for about one hour in a slow oven (300°F).

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 buttered at tea time, or on a slice of bread for breakfast.