Instructions: Combine all to a smooth paste.

Place in a buttered 8 inch x 3 inch loaf tin and bake about an hour in a slow oven (300F).

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.

NOTES : We spent most of the 70s in Holland. At that time most home cooking was done on a four burner stove-top as few Dutch houses had ovens. Cakes were bought from the baker, or grocer in the case of ontbijt koek.

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