Kruidkoek or Koek as I grew up calling, it is a dutch spice loaf. Literally translated ‘koek’ means ‘cake’ and is usually it is served as a teatime snack. The recipe that I have here I got from my grandma, after much research I believe it is a variation of Kruidkoek.
I find that it is best after a day or so of being wrapped up because the top of the loaf becomes soft and syrupy(not the best word, but I don’t know how else to describe it) anyways its delicious!
Before starting to mix, preheat your oven to 350 F.
To start off you need to mix your dry ingredients together. So your flour, spices, baking powder and baking soda. Mix well and set it aside.
Next you mix together in a separate bowl the sugar, syrup(I usually use either Aunt Jemima’s or just corn syrup) and then add your lukewarm water. Stir to dissolve as best as possible.
Now that you have your two mixtures, add the dry to the wet and mix everything together to make a smooth, homogeneous batter. It may take a little bit for the flour to mix into the water mixture. It acts like cocoa and water. But don’t worry it will incorporate and once it starts it wont take long after that.
Next, grease your desired pans. I just use regular loaf pans and I grease them with butter.
Pour your batter into the pan. I doubled the recipe so it made two loaves. The recipe below is good for one regular sized loaf.
Put your pan in the oven and bake for about 30-45 min until a toothpick comes out clean
Allow to cool until the pan can be handled easily without gloves, then take out of the pan and continue cooling upside-down for another few minutes before wrapping or eating.
1 cup sugar
1/2 cup syrup
1 cup lukewarm water
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 tsp baking powder
1 tsp baking soda