Kruidkoek

This is a typical Dutch recipe. It's somewhere between bread and cake, and people usually eat it with their breakfast, or with their tea or coffee.
It always seems to me that the Dutch cuisine had very little influence on the eating habits of the countries the dutch colonized, especially in comparison to countries like Spain and France... Except when it comes to cookies! Ofcourse this genuine Dutch recipe is embedded with Indonesian spices, so it's really a great example of some strong fusion cooking ;-)

Ingredients:
1 orange
250 gr raisins
4 ts cinnamon powder
2 ts coriander powder (a.k.a ketoembar)
2 ts ginger powder
1 ts nutmegg powder
1/2 ts clove powder
300 gr wholemeal flour
1 bag baking powder
250 gr dark brown castor sugar
1 egg
2 tbs kitchen syrup
200 ml milk
6 balls stem ginger, chopped

• Preheat the oven at 175 °C. Grease a cake mould (2 litres content). Wash the orange, grate the zest and squeeze out the juice. Heat the raisins and orange zest and juice and let cool a little bit.
• Mix the herbs in a bowl. Mix in the flour, baking powder and sugar. Break the egg over it, add syrup and milk, and stir everything to a smooth batter.
• Stir the ginger, raisins and juice through the batter. Pour the batter in the mould. Put the mould in the oven, a little bit under the middle. Bake the kruidkoek for about 1 hour and 15 minutes.
• Let the kruidkoek cool off for 10 minutes, and take it out of the mould. Let it cool off some more on a cake grill. Pack the kruidkoek in tinfoil and let it rest for a day.

To eat it you cut it in slices on which you put dairy butter.