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Ingredients
- 1Â 1/2 c. Water
- 1 tsp Anise seed
- 1 c. Honey
- 1Â 1/4 c. Sugar
- 3 tsp Baking soda
- 4Â 1/2 c. Sifted flour
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Grnd cloves
- 1/2 tsp Grnd allspice
- 6 Tbsp. Minced candied orange peel
Directions
- Put anise seed and water in a pot and bring to a boil, then turn off the heat and set it aside. Stir in sugar and honey and keep stirring till dissolved.
- Preheat oven to 350 degrees.
- Sift together the dry ingredients, then stir in the candied peel. Add in the honey mix and stir till smooth. Turn into 2 greased loaf pans (8-1/2" x 4-1/2") and bake till done, about one hour. (Because this gives a tougher crust than most cakes, I take them out when the cakes has pulled away from the sides of the pan.
- Let cold completely before cutting. It's better the next day, and will keep surprisingly well if wrapped in plastic wrap and kept in an air-tight tin away from heat.
- I bake about a dozen miniature loaves at Hannukah/Christmas time for gifts.
- This is every bit as delicious as the pain d'epice I enjoyed in France as a kid.
- (Note: I could slice this up, dry it a day, and toast it for the kids as toddlers; it made a fairly good teething toast.)
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