Preparation:
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 400F for 15 minutes. Reduce heat to 350F 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.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi |
