Last weekend hubby and I kissed the kids and grandma goodbye and drove off for a weekend in Burgundy. As you know, Burgundy is one of those regions reknown even in France for its gastronomie. In English this translates to excellent wine, cuisine & of course it's trademark condiment, mustard. We stayed in a lovely chambre d'hõtes (fancy B&B), called La Cure, run by a charming couple, Aline and Daniel. This blog is not the place to give a review of the place, suffice to say we recommend it highly to anyone traveling through Burgundy. Travelers (whether of the mind or body) may click on the link I've helpfully provided to virtually visit their web site. Tell them Karen sent you, as we became quite friendly in a few days as their generous offers of apéritif every night, not to mention the breakfasts, clinched our natural affinities. Aline is a woman of my own heart. Her breakfasts are illustrated above: homemade jams, breads, cakes, yogurt.... Of course, foodies being what they are, we spent the breakfast hour swapping recipes. Aline graciously gave me her spice cake or pain d'épices recipe, a favorite of my youngest step-daughter, which I'm sharing with you (translated from the French). All compliments must go to Aline!
Tips: Aline confessed to me she zaps the butter in the microwave & mixes all the ingredients together at the same time. Like I said, a woman of my own heart!
The recipe makes 2 mid-size loaves. Properly sealed in foil or wax paper, these last easily several days, if for some reason their not devoured immediately.
600g flour
300g brown or unrefined sugar
300g honey
2 eggs
250 ml milk
2 tsps baking soda
2 tsps baking powder
2 tsps cinnamon
2 tsps ginger
2 tsps four spices mix (quatre épices)
60g butter
Preheat oven to high-medium heat.
Melt butter.
Mix butter and remaining ingredients until smooth.
Pour into lined bread or cake pans.
Bake 45 to 60 minutes, until golden & firm.
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