Honey Cake (Pain D’Epices a ma facon)
Nothing speaks to my childhood like a slab of pain d’epices. The thick, honey-laden bread was a staple in my house and was either slathered with butter for breakfast or smothered with chocolate after school. We tooled around with a cakier version, keeping the same spice inspiration and whole grain texture, by using the rye flour and spelt flours for the whole wheat part of the recipe (with a special nod to our favorite miller at Grist&Toll). This recipe makes two standard loaves (9″ x 4″) or one large one (Pullman or other longer bread pan).Print this recipe
|1/2 cup||Olive, grapeseed or vegetable oil|
|1/4 cup||Brown sugar|
|1 tsp||Vanilla extract|
|1/4 cup||Apple or orange juice|
|1 cup||All purpose flour|
|2/3 cup||Whole grain flour (we love a mix of rye and spelt)|
|1/4 tsp||Ground cloves|
|Pinch||Freshly grated star anise|
|2 tsps||Baking powder|
|1/2 tsp||Baking soda|
- Preheat your oven to 350F. Line two medium loaf pans with parchment paper.
- Whisk your wet ingredients in a large bowl. Sift the dry ingredients over the wet and whisk until just combined.
- Pour into prepared loaf pan. Bake for about 35 minutes, or just until the center of the cake bounces back to the touch.