Groningen breakfast cake

Ingredients:

• 250 gram/10oz. Self rising flour
• 100 grams/4oz. Currants
• 100 grams/4oz. Raisins
• 125 ml/ cup tea
• 175 grams/7oz. brown sugar
• 150ml/cup milk
• 1 tsp ‘speculaaskruiden’* or ‘koekkruiden’*
• ½tsp ground clove (omit when using koekkruiden)
• ½tsp ground nutmeg (omit when using koekkruiden)
• 1 tsp cinnamon (omit when using koekkruiden)
• 3 tbsp ‘stroop’ or molasses;
• salt
   

Steep the raisins and currants in the warm tea.
Mix the spices in with the flour, add salt to taste and the ‘stroop’ or molasses. Mix well and make a batter using the milk. Pat the raisins and currants dry. Sprinkle flour over them and add them to the batter. Pour the batter in a greased or non-stick cake pan and put the ‘Groninger’ is a preheated over at 150ºC/295ºF for an hour.
Instead of raisins and currants you also could use a 200 grams/8oz. (any) combination of currants, raisins, nuts, candied fruit, candied peel and or rock candy.
* Speculaaskruiden or Koekkruiden are available by mailorder at Holland-Shopping

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