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Christmas Gingerbread (Pain d’Épice de Noël)

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This festive pain d’épice is a deeply aromatic Christmas spice cake — rich with honey, cinnamon, star anise, cardamom, and orange, it fills the kitchen with the most wonderful scent as it bakes. This version is wonderfully moist and keeps beautifully for weeks, making it perfect for gift-giving. Decorated with festive spices and dried citrus, it is as beautiful as it is delicious.

Ingredients

  • 300 g honey or dark honey
  • 250 ml warm milk
  • 300 g plain flour
  • 1 sachet baking powder
  • 2 tsp mixed spice (cinnamon, ginger, cloves, cardamom, star anise)
  • 1 tsp ground cinnamon
  • Zest of 1 orange
  • 2 eggs
  • 50 g butter, melted

For decoration

  • Dried orange slices
  • Cinnamon sticks
  • Walnuts
  • Star anise
  • Vanilla bean

Instructions

  1. Preheat oven to 160°C (320°F). Grease and flour a loaf tin.
  2. Warm the honey and milk together until the honey dissolves. Cool slightly.
  3. Beat the eggs into the honey milk. Add the melted butter and orange zest.
  4. Sift together the flour, baking powder, and all spices. Fold into the wet ingredients until smooth.
  5. Pour into the loaf tin. Arrange the decorations on top before baking.
  6. Bake for 50-60 minutes. Test with a skewer — it should come out clean.
  7. Cool in the tin for 15 minutes before turning out. The cake will firm up as it cools.

🎄 Joyeux Noël! Wrapped in cellophane, this makes a wonderful Christmas gift.

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