I hadn’t heard of this dessert till I found it in the book but it sounded interesting. I think of it as a spiced snack cake. Great for an afternoon snack and not loaded with frostings or any other sort of distraction.

It is funny because I wasn’t in love with this one at all. It said it cut down the cloves, but it really need a big cut in the allspice. It dominated the cake and was a bit too much for me.

Dutch Speculaas
pg 130 The Laura Secord Canadian Cookbook

This recipe comes from Dutch settlers on the Pitt Polder near Haney, British Columbia. Their version calls for one teaspoon of cloves, but we found this a trifle strong and have taken the liberty of reducing it.

Preheat oven to 350˚ F.

Grease a 9 x 13-inch cake pan.

Sift or blend together:
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspon allspice
1/2 teaspoon salt
1/4 teaspoon cloves

Cream together:
1 cup butter (margarine)
1 cup lightly packed brown sugar
1 cup granulated sugar

Beat in:

2 eggs (egg replacer)

Beat until light and fluffy. Stir in dry ingredients. Turn into prepared pan.

Sprinkle with:
1/2 cup sliced blanched almonds

Bake in 350˚ oven for 25 to 30 minutes, or until golden brown.

Makes 4 dozen.

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