Makes two 8½-inch (21 cm) loaf cakes
- 2 3/4 cups 350g all-purpose flour, sifted
- 1 ½ cups (205g) rye flour, sifted
- 2½ teaspoons baking powder
- 7 teaspoons ground cinnamon (preferably Saigon)
- 2½ teaspoons ground ginger
- 2 teaspoons ground star anise
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 200g butter, plus 2 tablespoons for the moulds
- 500 ml good honey
- 200g packed brown sugar
- 4 eggs, beaten
1 Preheat your oven to 350°F (175°C).
2 Mix the flours and baking powder together in the bowl of a standing mixer fitted with a paddle. Add the cinnamon, ginger, star anise, cloves, cardamom, nutmeg, and salt.
3 Combine the butter and honey in a sauce pan over medium heat until the butter has melted and combined with the honey and is warm but not hot. Add the brown sugar and eggs and stir to combine. Pour this mixture into the flour and spices with the mixer on medium. Mix until the ingredients are well combined.
4 Butter two 8½ by 4½ by 2½-inch (22 by 10 by 6 cm) loaf moulds. Pour the batter in the moulds and bake for 30 minutes, then reduce the oven temperature to 300°F (1S0°C) and bake for another 20 min utes, or until a paring knife inserted in the middle comes out clean. Remove from the oven and turn the cakes out of the moulds onto a cooling rack. When cool, store the cakes, covered, at room temperature for at least 36 hours before serving.