Oude Dame Koek – A Taste of Enduring Comfort

There are some recipes that, like a well-worn armchair or a favourite woollen blanket, feel like an instant embrace. For me, Oude Dame Koek, or “Old Lady Cake,” is precisely that. My grandmother, a woman whose hands were as adept at kneading dough as they were at tending her vibrant garden, would often bake this unassuming yet deeply satisfying cake. The aroma, a comforting blend of molasses and warm spices, would fill her modest kitchen, signalling a moment of shared joy and simple indulgence. It wasn’t a cake for grand occasions, but rather for the quiet moments – a cup of strong coffee in the morning, a sweet treat with afternoon tea, or a comforting slice after a long day. Its rustic charm and honest flavours always transported me back to those cherished times, a delicious testament to a simpler era.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12
• Yield: 1 tube pan cake
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This recipe, originating from the Michigan Dutch chapter of the United States Regional Cookbook (Culinary Arts Institute of Chicago, 1947), speaks to a tradition of hearty, flavourful baking.

• 2 tablespoons butter, softened
• 1 cup sugar
• 1 egg, well beaten
• 1 cup molasses (either light or medium)
• 1 ½ teaspoons anise seed, crushed
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ½ teaspoon ground cloves
• 1 ½ cups sour milk

Notes on Ingredients:

• Molasses: The type of molasses you choose will subtly influence the depth of flavour. Light molasses will yield a slightly sweeter, milder cake, while medium molasses will offer a richer, more robust taste. Both are excellent choices.
• Anise Seed: To ensure the best flavour release, gently crush the anise seed before adding it to the batter. A mortar and pestle or the back of a spoon can be used for this.
• Sour Milk: If you don’t have sour milk readily available, you can easily make your own. For each cup of sour milk needed, place 1 tablespoon of white vinegar or lemon juice in a measuring cup, then add regular milk to fill the cup to the 1-cup line. Let it stand for 5-10 minutes until it curdles slightly.

Equipment Needed

• Oven
• Tube pan (approximately 9-10 inches in diameter)
• Large mixing bowl
• Medium mixing bowl
• Whisk or electric mixer
• Sifter
• Measuring cups and spoons
• Rubber spatula
• Cooling rack
• Toothpick or cake tester

Instructions

This straightforward method yields a moist and wonderfully spiced cake, perfect for any time of year.

1. Preheat and Prepare: Begin by preheating your oven to 300°F (150°C). Lightly grease a tube pan to ensure the cake releases easily after baking.
2. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, allspice, and ground cloves. Sifting these dry ingredients thoroughly helps to aerate them and ensures even distribution, which is key for a consistent cake texture.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This process incorporates air, contributing to the cake’s tender crumb.
4. Add Wet Ingredients: Beat in the well-beaten egg, followed by the molasses and the crushed anise seed. Continue to beat this mixture thoroughly until all ingredients are well combined and smooth. The molasses will give the batter a rich, dark hue.
5. Combine Wet and Dry: Now, you will add the sifted dry ingredients to the creamed mixture in alternating additions with the sour milk. Begin and end with the dry ingredients. For instance, add about one-third of the dry ingredients to the creamed mixture and mix until just combined. Then, add about half of the sour milk and mix. Repeat this process, adding another third of the dry ingredients, the remaining sour milk, and finally the last of the dry ingredients. Mix until each addition is just incorporated, being careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake.
6. Pour and Bake: Pour the batter evenly into your prepared tube pan.
7. Bake: Bake in the preheated oven for 45 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Baking time can vary slightly depending on your oven, so it’s always wise to check for doneness.

Expert Tips & Tricks

The beauty of Oude Dame Koek lies in its simplicity, but a few nuances can elevate it further. When creaming butter and sugar, ensure your butter is at room temperature – not melted, but soft enough to yield to gentle pressure. This allows for optimal aeration. Overmixing after adding flour is a common pitfall; mix just until the streaks of flour disappear. For a deeper molasses flavour, consider using blackstrap molasses, though it will impart a more intense, slightly bitter note. If you find your cake is browning too quickly on top before the inside is cooked, you can loosely tent the pan with aluminum foil during the last 15-20 minutes of baking.

Serving & Storage Suggestions

Oude Dame Koek is a versatile cake that shines in its simplicity. It is delightful served plain, allowing the warm spices and molasses to be the stars. A light dusting of powdered sugar is an elegant touch, or a dollop of freshly whipped cream or a spoonful of unsweetened whipped cream can add a lovely contrast. For a more decadent treat, a simple glaze made from powdered sugar and a splash of milk or lemon juice is also wonderful.

This cake stores beautifully. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. At room temperature, it will keep well for 2-3 days. For longer storage, it can be refrigerated for up to 5 days. To revive it from refrigeration, you can gently warm individual slices in a low oven or microwave for a few seconds. Oude Dame Koek also freezes exceptionally well; wrap it securely in plastic wrap and then in aluminum foil or a freezer bag, and it will maintain its quality for up to 2-3 months. Thaw at room temperature before serving.

Nutritional Information

Here is an estimated nutritional breakdown for a serving of Oude Dame Koek.

Nutrient	Amount per Serving	% Daily Value
Calories	265.4 kcal	–
Calories from Fat	32 g	5%
Total Fat	3.6 g	5%
Saturated Fat	2 g	9%
Cholesterol	23.6 mg	7%
Sodium	230.8 mg	9%
Total Carbohydrate	55.4 g	18%
Dietary Fiber	0.7 g	2%
Sugars	33.9 g	135%
Protein	3.7 g	7%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is wonderful as is, it offers fertile ground for delightful variations. For a nuttier flavour, a half-cup of finely chopped walnuts or pecans could be folded into the batter along with the dry ingredients. If you have a fondness for citrus, a tablespoon of orange zest stirred into the wet ingredients can add a bright, fragrant dimension. For those seeking a slightly different spice profile, consider adding a pinch of ground ginger or cardamom. If you are unable to find or do not wish to use sour milk, buttermilk can be used as a direct substitute with similar results, or you can make your own as described in the ingredients section.

FAQs

Q: Why is it called “Old Lady Cake”?
A: The name likely refers to the cake’s traditional, homey qualities and its comforting, time-tested recipe, reminiscent of a grandmother’s baking.

Q: Can I use regular milk instead of sour milk?
A: While it won’t be exactly the same, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes to curdle.

Q: How can I ensure my cake is moist?
A: Be careful not to overmix the batter once the flour is added, and ensure you bake it until it’s just done, avoiding overbaking.

Q: What’s the best way to crush anise seed?
A: You can use a mortar and pestle or place the seeds in a resealable bag and gently crush them with the bottom of a heavy pan or a rolling pin.

Q: Is this cake suitable for freezing?
A: Yes, Oude Dame Koek freezes very well. Ensure it is completely cooled, then wrap it tightly before freezing.

Final Thoughts

Oude Dame Koek is more than just a recipe; it’s an invitation to slow down, to savour the simple pleasures, and to connect with the comforting traditions of baking. Its honest flavours and tender crumb make it a perfect companion to a warm drink on a cool day, a delightful addition to a dessert spread, or simply a sweet indulgence to brighten any moment. I encourage you to bake this cake, share it with loved ones, and perhaps, create your own cherished memories around its warm, spicy embrace. It pairs beautifully with a strong cup of black coffee or a fragrant herbal tea. I’d love to hear how this piece of culinary history tastes in your kitchen!