2 c. self-rising flour
1/2 c. dark brown sugar (demerara sugar)
1/3 c. molasses
1 c. milk
1 tsp. each ground cloves, cinnamon, ginger
1/2 tsp. grated nutmeg
Pinch of salt

Combine all the ingredients to a smooth paste. Butter an oblong 8x3 inch cake tin, fill with dough and bake for about 1 hour in a slow oven (300). 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.