Dutch Love Cake

16 ingredients
7 steps

Ingredients

  • 1-1/8 lb. flour
  • 1 tsp. baking powder
  • 14 oz. brown sugar
  • 1 tsp. ground clove
  • 1 tsp. cardamom
  • nutmeg
  • 1/2 tsp. ground ginger
  • 1 tsp. cacao
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 16 fl. oz. milk
  • 4 oz. candied peel variety
  • 1 oz. candied cherries
  • 2 oz. raisins
  • 3-1/2 oz. icing sugar
  • 1 tsp. kirsch

Directions

  1. 1
    Combine flour and baking powder in a tall bowl.
  2. 2
    Mix in the salt, brown sugar and milk, clove, cardamom, ginger, and cacao and knead it into a cohesive dough.
  3. 3
    Wash the raisins and pat them dry.
  4. 4
    Put two tablespoons of candied peel, one tablespoon of raisins and one tablespoon of candied cherries to the side and mix in all the remainder.
  5. 5
    Put the dough into a greased, (heart-shaped) form and bake for about 90 minutes into a pre-heated oven at 175 degrees C/340 degrees F. Take the cake out, let it settle for about five minutes, remove the form and allow the lieverdje to cool on a cake rack.
  6. 6
    Coat the top of the cake with a glaze made the following way: mix a few drops of kirsch (or water) into the icing sugar.
  7. 7
    Garnish the glaze with the left-over candied peel, raisings and cherries.

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