A French cake or quick bread is called a pain d’épices. Le Dictionnaire de l’Académie française lists “rye flour, honey, and spices” as its ingredients. A generous custom exists in Alsace that includes a dash of cinnamon. Honey, rye flour, and spices
France is the primary country of origin of Pain d’epices. Cake
Pain d’epices Cake Recipe
- The first step is to preheat your oven to 150°C (300°F), then line or butter a loaf pan.
- Place the rye flour, ground ginger, cloves, cinnamon, nutmeg, baking soda, and baking powder in a sizable mixing basin. Pour the honey in, quickly swirl it with a spoon, and then blend on low speed with a handheld mixer or stand mixer with the paddle attachment.
- Add the milk, sugar, egg, softened butter, and salt one at a time, stirring slowly after each addition.
- Pour the mixture into a loaf pan once it has been thoroughly blended. Don't forget to use the back of a spoon to smooth the top.
- Enjoy a slice of your freshly baked pain d'epices after baking for 45 minutes, or until a skewer inserted into the center comes out clean.
- Fat 101g 155%
- Saturated Fat 61g 381%
- Cholesterol 414mg 138%
- Sodium 2053mg 89%
- Potassium 1235mg 35%
- Carbohydrates 347g 116%
- Fiber 20g 83%
- Sugar 227g 252%
- Protein 26g 52%
The recipe for pain d’epices, forgive the pun, tops the list for pure olfactory goodness. We guarantee that as soon as you open the oven door, your house will fill with the perfume of ginger, cloves, cinnamon, and nutmeg, making your stomach growl. Take a piece, smear it with butter, then pair it with some hot tea or milk. Bliss.