Honey Spice Loaf (Pain D'Epice)

prep time:: 15 minutes
total time:: 1 hour

Serves 10

This tastes a lot like the Dutch breakfast cake. You should bake the loaf a day ahead, to give the honey and spices time to bloom. The taste varies depending on how the slices are cut, thick or thin, so try both to see what you prefer.

ingredients

2 tsp vegetable oil to grease the pan
1 1/2 cup milk
2/3 cup good quality honey (grease the measuring cup with a bit of vegetable oil before measuring; the honey will slip right out
1/3 cup mild-flavored molasses (use the same measuring cup trick)
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp fine sea salt
2 tsp French four-spice mix (or 1/2 tsp each of ground cinnamon, ground cloves, ground nutmeg, and ground ginger)
Optional: 1/4 cup finely diced candied ginger (look for the tender and moist kind, which can be found in Asian stores), or 1/4 cup finely diced candied orange peel, or a mix of the two

directions

1
1. Preheat the oven to 350F. Grease the bottom and sides of a 9x5-inch loaf pan with oil, and line the bottom with parchment paper.
2
2. Combine the milk, honey and molasses. Set over medium heat and heat the mixture without boiling, stirring with a spatula until dissolved. Set aside and let cool as you go on with the recipe.
3
3. In a large mixing bowl, combine the flours, baking powder, baking soda, salt and spices. In a small bowl, combine the ginger and/or orange peel, if using, with 2 teaspoons of the flour mixture and set aside.
4
4. Form a well in the center of the flour mixture. Pour in the milk mixture slowly and whisk in a circular motion, starting from the center, until all the flour has been incorporated - the batter will be thin. Fold in the ginger and/or orange peel, if using. Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, until the surface is brown and a knife inserted in the center comes out clean.
5
5. Transfer to a rack to cool for 20 minutes. Run a knife along the sides of the pan to loosen the loaf, and unmold. Let cool completely, wrap in foil, and let rest at room temperature until the next day.