![French Spice Cake (Pain d'Épices) [https://www.177milkstreet.com/recipes/french-spice-cake]](https://images.177milkstreet.com/development/b20446251ba1ff1a24494ca314ebd447a218bcec-3280x4928.jpg?rect=0,1234,3280,2460&w=2600&h=1950&q=80&auto=format)
French Spice Bread (Pain d’épices)
- Makes1 9-inch loaf
- Cook Time1 hr 25 min
- Active time plus cooling10 min active
- 7
Honey-based spice breads and cakes have been produced in one form or another throughout Europe since the Middle Ages. For good reason: The hygroscopic honey retains moisture, ensuring the breads remain moist during storage. Its antibacterial properties also act as a preservative. Meanwhile, the spices—and therefore the flavor—only improve with time. We wanted a lighter, less sweet alternative to the more common gingerbread, something that tasted as good straight up as it did toasted and topped with butter and marmalade for a quick breakfast or afternoon-coffee accompaniment. This French version is just that. For a fruitier version, add 1 cup golden raisins, chopped dates, figs or dried apricots. Melting the butter in a liquid measuring cup in the microwave, then using the same cup for the honey, made it easy to measure out and add the honey; it slid right out. For maximum spice flavor, we used pepper and three kinds of ginger. If you can’t find crystallized (candied) ginger, just skip it; the cake still will be delicious. And if you can’t find ground mace, substitute ¼ teaspoon each of ground nutmeg and allspice.
Don’t use baking spray in place of butter. While it’s fine in many situations, butter helps create the dark crust that sets pain d’épices apart from other quick breads. Use melted butter and a pastry brush to coat it liberally over the inside of the pan.
Step 1
Heat the oven to 325°F with a rack in the upper-middle position. Coat the bottom and sides of a 9-by-5-inch loaf pan with butter. Dust evenly with all-purpose flour, then tap out the excess.
In a medium bowl, whisk together both flours, the cinnamon, baking soda, ground ginger, mace, salt and pepper. In a large bowl, whisk together the butter and honey until smooth. Add the milk, eggs, crystallized ginger, fresh ginger and orange zest; whisk until thoroughly combined.
Step 2
Add the flour mixture to the wet ingredients and fold only until no dry flour remains. Transfer the batter into the prepared pan, then bake until firm to the touch and a toothpick inserted at the center comes out with a few moist crumbs, 65 to 70 minutes.
Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely, about 2 hours.
