Sweet Potbrood Cake 
A soft, cinnamon-scented sweet bread cake. The brown sugar, butter, and optional raisins inside combine the comfort of classic potbrood with the sweetness of cake.
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Ingredients
For the dough
• 4 cups (500 g) all-purpose flour
• ¼ cup (50 g) white sugar
• 1 teaspoon salt
• 10 g instant yeast
• 1 cup (240 ml) warm milk
• ½ cup (120 ml) warm water
• ¼ cup (60 g) melted butter
• 1 large egg
Sweet Filling & Topping
• ½ cup (110 g) soft brown sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons (45 g) soft butter
• ½ cup (80 g) raisins or sultanas (optional)
• ½ cup (120 ml) cream (for topping)
• 2 tablespoons (30 g) honey or golden syrup (for glaze)
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Preparation
Prepare the dough
1. Mix warm milk and water in a bowl, add yeast and wait 2–3 minutes.
2. In a separate bowl, mix flour, sugar, and salt.
3. Add melted butter and egg to the yeast mixture, then slowly pour in the dry ingredients.
4. The dough will be sticky at first, but after kneading for a few minutes, it will become smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size (~1 hour).
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Making the Filling and Rolling
1. Place the dough on a lightly floured surface and roll it out into a rectangle.
2. Spread the softened butter over the dough.
3. Sprinkle brown sugar and cinnamon on top. Add raisins if desired.
4. Starting from the long side, roll the dough tightly into a log.
5. Place it in a greased cast iron pot or deep cake pan.
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Second Rising and Baking
1. Cover the pot and let the dough rise a second time for about 30 minutes.
2. Preheat the oven to 180°C (350°F).
3. Spread cream on top of the dough.
4. Bake for 35–40 minutes, until golden brown on top.
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Glaze and Serve
1. Lightly warm honey or golden syrup and brush it over the cake.
2. Let it rest for a few minutes, then remove from the pot.
3. Serve warm; the pieces will be soft and cinnamon-flavored.
