Instructions: Combine all the ingredients 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 degrees 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 with their elevenses, buttered or on a slice of bread for breakfast.

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