Pain d'Epices

Method

Heat the honey and water together until warm, then allow to cool slightly. In a large bowl, sift together the plain flour, rye flour, bicarbonate of soda, salt, and all the spices. Stir in the candied orange peel. Add the cooled honey mixture to the dry ingredients and mix thoroughly until a thick, sticky dough forms. Pour the mixture into a greased and lined 900g loaf tin, smoothing the top evenly. Bake at 160°C for 50-60 minutes until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Wrap tightly and store for at least 2-3 days before serving, as the texture improves with time.