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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 squares 105g Recipe makes 18 squares) |
||
| Calories 452 | ||
| Calories from Fat 244 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.2g | 41% | |
| Saturated Fat 13.5g | 67% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 364mg | 15% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 48.8g | 16% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 25.0g | ||
| Protein 5.9g | 11% | |
Sinterklaas (St. Nicholas) Cake
By: PanNan
Sep 2, 2002
A dense bar type dessert served at Sinterklaas time (December 5) in Holland. It's delicious any time.
18 squares
Ingredients
- 1 lb butter
- 1 lb light brown sugar
- 2 teaspoons baking soda
- 1 cup water
- 4 cups flour
- 1 1/2 tablespoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/2 teaspoon salt
- 1/2 teaspoon mace
- 1/2 lb blanched almond (dry thoroughly and brown in 1 tbsp butter, stirring constantly, then drain)
Directions
1
Cream butter and sugar, add soda dissolved in the water.2
Sift all dry ingredients together.3
Then mix with creamy mixture to make a soft dough.4
Place on floured board, knead in almonds and roll out to about 1/4" thick.5
Place into browny pan and bake about 30 minutes or until done.6
Cut into squares before it has completely cooled.
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Browse similar recipes by category
- Course > Desserts
- Cuisine > European > Western > Dutch
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: Doglover61
On Nov 29, 2004
This was OK. Not exactly what I expected, but I probably will try it again! Thanks for posting!
From: boy named Sous
On Dec 6, 2006
Happy Sinterklaas Day December 6th! I loved this cake! Very dangerous though! I could eat the whole pan! Very Gingerbready and spicy. The recipe did not tell me what degrees to cook it at, so I cooked it at 350 for the recommended time and had to add 5 more minutes. Also, the recipe says it should be a stiff dough, but mine was more like a batter. I did not put it on a floured board but I folded the almonds in and poured/spooned it into a 13x9x2 pan. It filled the pan more than half way up the pan and we cut it into 48 generous "brownie size" squares! I took it to a St. Nicolas celebration at Church and it was a hit. I had requests for the recipe, so thank you panNan for a lovely treat.
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