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Butter Cake, Dutch (Boterkoek) (D, TNT)
Source: Recepten uit de Joodse Keuken , by Polak & Polak
Serves: 8

300g all-purpose flour
250g butter
250g sugar
small bit of salt (optional)
some tablespoons milk

Mix butter and sugar very well. You can use a hand held mixer. Add flour and salt gradually. Make a really smooth dough (not crumbly).

Take a shallow pan (I use an 8" round pan) and smooth the dough into it. Use the milk for glazing the surface.

Put the cake into a cold oven on the uppermost shelf, set temperature to 200°C (400°F), and bake for 25 minutes. It should be brown on the outside and still soft on the inside when done.

Use 125g chopped candied ginger and some of the juice to spread over the cake before baking.

Poster's Notes:
Here then is the calorie bomb (a must at Kiddush, with coffee on Shabbat, etc.) Sorry, I can only do metric.....

Eliane Driessen says:
Yael mentioned to use a hand mixer, but from my own experience, it is more tasty to mix by hand. It gives more "neshuma" to the dough.
There are 10,000 different manners and recipes. Every family has its own variation. This is just one of the 10,000. (And each family says that theirs is the authentic one ;)

Posted by Yael de Kraker, Z'L

Nutritional Info Per Serving: N/A