Dutch Love Cake

• 1-1/8 lb. flour
• 1 tsp. baking powder
• 14 oz. brown sugar
• 1 tsp. ground clove
• 1 tsp. cardamom
• nutmeg
• 1/2 tsp. ground ginger
• 1 tsp. cacao
• 1 tsp. salt
• 2 tsp. cinnamon
• 16 fl. oz. milk
• 4 oz. candied peel variety
• 1 oz. candied cherries
• 2 oz. raisins
• 3-1/2 oz. icing sugar
• 1 tsp. kirsch

1. Combine flour and baking powder in a tall bowl.
2. Mix in the salt, brown sugar and milk, clove, cardamom, ginger, and cacao and knead it into a cohesive dough.
3. Wash the raisins and pat them dry.
4. Put two tablespoons of candied peel, one tablespoon of raisins and one tablespoon of candied cherries to the side and mix in all the remainder.
5. Put the dough into a greased, (heart-shaped) form and bake for about 90 minutes into a pre-heated oven at 175 degrees C/340 degrees F. Take the cake out, let it settle for about five minutes, remove the form and allow the lieverdje to cool on a cake rack.
6. Coat the top of the cake with a glaze made the following way: mix a few drops of kirsch (or water) into the icing sugar.
7. Garnish the glaze with the left-over candied peel, raisings and cherries.

flour, baking powder, brown sugar, ground clove, cardamom, nutmeg, ground ginger, cacao, salt, cinnamon, milk, candied cherries, raisins, icing sugar

Taken from www.foodgeeks.com/recipes/18112 (may not work)