Friday, October 7, 2011

Koek: To Welcome Fall

Fall has arrived, and without hesitation!  It's grey, gloomy, damp, and cold 'round these parts; our poor excuse of a summer seems so far away, already.  We've used our wood burning fireplace several times and that seems to be helping somewhat with the seasonal transition...

This cakey Dutch loaf (called 'koek' - phonetically: kook) is heavy and dense and good, even without the typical egg/butter/oil ingredients found in most baked goods.  It is full of spice and tastes best sliced thickly and spread generously with butter.

Perfect for fall. 

This recipe makes one loaf but is easily doubled or even quadrupled - throw the extra loaves in the freezer!

2 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 cup corn or Roger's syrup
1 cup cold water

Preheat oven to 350F.  Grease and flour a loaf or bread pan.  Whisk together dry ingredients.  Add syrup and water and beat well to combine.  Pour batter into prepared pan and bake 1 hour or until cake tester comes out clean.  Cover with tinfoil near end of bake time if the loaf is browning too quickly. 

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