Pain D'Epice- French Spice Cake for Thanksgiving

Pain D'Epice

Pain D'Epice

SCENE: 

Thanksgiving is less than a week away and the thrill is on! This year we've been invited to share Thanksgiving with friends here in San Francisco. I'm looking forward to the new experience, delicious food and great company. Because I'm not hosting, my duties for the day are less than normal, meaning I have time to bake a lovely spice cake for my family to enjoy the morning of. I discovered the pain d'epice a couple of years ago in an old French cookbook. It's a lovely spice cake with cinnamon and star anise. I created an orange glaze to pour over it as it cools for some pizzaz and additional fall flavor. Serve it warm with butter and honey and your family will be set until the afternoon when it's time to feast. If you're in the mood to bake two, bring one to Thanksgiving as a host/hostess gift. They will be more than pleased and should they share, so will their guests! 

SONG: 
My Favorite Things
Another Coltrane song! This song is perfect for the holidays! 

INGREDIENTS
1 c honey
1/2 c whole milk
Pinch of salt
1 1/2 ts ground cinnamon
1 ts star anise
1 3/4 c rye flour
1 1/2 c whole wheat flour
2 ts baking powder
3 eggs
1/2 c + 2 tb unsalted butter, melted
2 c diced candied orange (substitute ginger if you prefer)

ICING
1 1/2 c powdered sugar sifted to remove lumps
3-4 tb milk
1-2 ts fresh squeezed orange juice
1 tb orange zest
 

PROCESS:
-In a medium saucepan over medium heat combine the first five ingredients
-Bring to a simmer, stirring to combine, then remove from heat and let flavors infuse for 15 minutes
-Sift together all of dry ingredients into a large bowl
-In a separate bowl mix the eggs with the milk mixture and melted butter
-Mix in the dry ingredients
-Fold in the candied orange
-Line a 6 x 2 inch loaf pan with parchment paper
-Pour the batter into the prepared pan
-Bake for 40 minutes or until a tooth pick inserted comes out clean
-Remove from oven and let cool
-Combine all of the icing and ingredients in a medium size bowl
-Whisk
-Turn the cake out of the pan and sit on a wire wrack or plate
-Drizzle icing onto the cake
-Slice and enjoy!

NOTE: you can substitute the rye flour with whole wheat flour and the spices with spices of your choice. However I recommend following the recipe as it's quite delicious. 

Oxx,
Carly