the Pence family cookbook

Pain d’Épices Belge

dessert bread



Gently heat the milk in a pot and add the honey and sugar to melt. Whisk to ensure it’s completely combined. Let cool around 10 minutes.

In a bowl, add the flours, leavening, and powdered spices and grated orange zest. Mix well. Add the milk mixture in batches, mixing well. If desired, add candied fruit/ginger.

Butter a large cake pan and add the dough. Let rest 1 hour before baking. Top with sliced almonds, if desired.

Bake at 285F/140C for around 90 minutes. The cake is cooked when the tip of a knife comes out clean. If it browns too quickly, cover the top with aluminum foil.

Remove from the pan and let cool on a rack. It tastes better if you let it rest 48h before eating.

two random recipes I found online, translated