Honey Spice Cake Recipe
This honey spice cake recipe is known as a pain d'�pices in France. This speciality of the Alsace region has been around for hundreds of years and you will find different ways of making it all over France and much of Europe. The method given here can be easily followed by home cooks.
The traditional recipe for pain d'�pices calls for making a p�te-m�re (mother dough) by mixing honey and flour (many times rye flour) and letting it sit for a long time, sometimes even several months. The lack of water and preserving qualities of the sugar in the honey creates an environment where germs can not proliferate. After this aging, other ingredients are added to produce different sorts of cakes.
Traditionally pain d'�pices did not contain milk or butter, making it a very low fat treat. However the spice cake recipe you find here contains milk, butter and eggs and does not use the p�te-m�re technique, making it a practical and popular alternative for home cooks of today.
Spice Cake Serving Suggestions
You will probably enjoy slices of this spice cake recipe just as it is, at tea time or even for breakfast. However, the French like to use pain d'�pices in many different preparations. Here are a few ideas:
- Slice and toast, then serve with savory toppings, such as foie gras and cheese (try goat or Roquefort cheese).
- Slices are slathered in mustard and used to top carbonnade (you can find this easy beef stew recipe here).
- You could use your pain d'�pices to make extra special French toast.
- Or use this cake to make other desserts where bread is called for. Perhaps to line a charlotte or top a crumble.
Honey Spice Cake
- 3/4 cup milk
- 3/4 cup honey
- 6 tablespoons butter
- 3 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 egg, lightly beaten
- 1/3 cup chopped candied orange peel
- 1 teaspoon anise seeds (optional)
- Preheat oven to 350� F. Butter and flour an eight cup loaf pan.
- Heat the milk in a small saucepan on low heat until warm to the touch. Stir in the honey until blended. Stir in the butter until it is completely melted. Remove from the heat and allow to cool until just warm.
- Sift the flour with the sugar, baking powder, cinnamon, ginger; nutmeg and ground cloves into a large mixing bowl. Stir in the cooled milk mixture and then the beaten egg. Mix until well blended. The dough will be stiff and sticky.
- Mix in the candied orange peel and the anise seeds if you are using them. Spread dough into the prepared pan (you may need to push on it a bit to get it to fill into the corners). Bake at 350� F for fifty minutes.
- Cool cake thoroughly and cover in plastic wrap to store.
Note: Most people agree that honey spice cake tastes better after it has aged a bit and some will even wait several days before eating it. Wrapped in plastic wrap you can save it at room temperature or in the refrigerator. It also freezes very well.
Substitute rye flour for part of the regular flour for a more authentic taste.
Try different varieties of honey and don't be afraid to use a strong tasting honey in this recipe. It can take it.
Instead of the orange peel, or in addition to it, try candied lemon peel, dates, dried figs, or raisins.
You can also add nuts, such as chopped almonds or walnuts.
The spices can be changed to suit your fancy. Some other spices that are popular in this recipe are: fennel, cardamom, ground coriander, black pepper, and allspice.