Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Flour

  2. 1/2 cup 99g / 3 1/2oz Granulated sugar

  3. 1 teaspoon 5ml Baking soda

  4. 1 cup 237ml Milk

  5. 1 teaspoon 5ml Anisette

  6. 1 teaspoon 5ml Rum

  7. 1 teaspoon 5ml Ground cinnamon

  8. 2 tablespoons 30ml Liquid honey

  9. 1/2 cup 46g / 1.6oz Blanched almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In mixing bowl, combine flour, sugar, soda, milk, anisette, rum, and cinnamon. Work with wooden spoon until smooth. Cover and let stand overnight at room temperature. When ready to cook, stir in honey and almonds. Turn dough into buttered loaf pan (8"x5"x3"), no more than 1/2 full. Cover with aluminum foil. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 45 minutes. Unmold while hot. Serve cold, cut into thin slices. (For a special treat, spread the slices with butter.) Pain d'epices keeps a few weeks in wax paper and aluminum foil.


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