Honey Cake (Pain D’Epices a ma facon)

  • Author: Clémence Gossett


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).



Honey Cake

  • 1/2 cup Olive, grapeseed or vegetable oil
  • 1/2 cup Honey
  • 3/4 cup Sugar
  • 1/4 cup Brown sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 1/2 cup Water
  • 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
  • 1/2 tsp Salt
  • 1 Tbsp Cinnamon


Honey Cake

  1. Preheat your oven to 350F. Line two medium loaf pans with parchment paper.
  2. Whisk your wet ingredients in a large bowl. Sift the dry ingredients over the wet and whisk until just combined.
  3. Pour into prepared loaf pan. Bake for about 35 minutes, or just until the center of the cake bounces back to the touch.