DARColonial
1 cup dark brown sugar, packed
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
1 cup milk
Daniel Van Voorhees
My 5th great grandfather was Daniel Van Voorhees (A119098). He was baptized 18 Dec 1737 in Hackensack, Bergen, New Jersey and died after 4 Apr 1806 in Hamilton County, Ohio. He was a private in the Bergen County Militia. He was also a hotel proprietor in Hackensack during the Revolution and on several occasions honored with the presence of General Washington who stopped at his hotel. His grandfather and great grandfather immigrated in 1660 from Drenthe, Netherlands and was of Dutch ancestry. Submitted by Bonnie Rardin
Sift the dry ingredients together into a large bowl. Slowly add the milk and stir to make a dough without lumps. Pour the dough into a greased 8 x 5 x 2 ¾ - inch loaf pan and bake in a 350 degree oven for about one hour, or until a knife inserted comes out clean and the loaf is a deep brown. Cool and store. This is a dense loaf that keeps very well and improves in flavor and texture when stored in an airtight container for a few days.
(Recipe from “The Sensible Cook – Dutch Foodways in the Old and New World”)