Pain d'Épices: French Gingerbread Cake

This delicious French gingerbread cake known as pain d’épices is perfect for making all year round. The gingerbread baked as little loaves full of holiday spices and festive flavors makes a great edible gift during holidays.

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Last year, I tried to make this gingerbread during Christmas time, but I did not have a chance to post its recipe.

Well, I was too busy with gingerbread cookies - Christmas Cookie Ornaments - to decorate the Christmas tree.

So, I was waiting for this festive season to make the gingerbread again. Although, I must admit that this flavorful loaf is perfect for serving breakfast, a snack, or a dessert all year round.

It is the same as pampering yourself with Banana Bread or French Pumpkin Pie at any time of the year.

What I love the most about this quick bread recipe is how our home smells during baking time.

I think that even our neighbors get into a Christmas spirit, smelling the gingerbread flavors and aromas around the house.

And a quick reminder for gingerbread lovers: Gingerbread Madeleines are a special teatime treat during the magical time of the year too.

But it is alright to expand the Christmas-only tradition of baking French classics if you feel like baking spice cakes next time.

What is French gingerbread?

French gingerbread or pain d’épices in French is a soft and flavorful loaf cake made with a blend of spices.

While the literal translation is "spice bread," it is mistranslated as “gingerbread.”

Gingerbread recipes vary across France: they contain cinnamon, cardamom, nutmeg, pepper, or cloves.

Some cakes are made with only anise, but the "most authentic recipe doesn't contain any ginger."

French gingerbread is egg-free and butter-free, which is perfect for those who have a food allergy.

And the last distinguishing thing is that it is made with sugar and honey to give the cake its unique taste.

Origin of pain d’épices

Pain d’épices is a centuries-old delicacy that dates back to 10th century China.

At first, it was introduced to the Arab world and then brought on European battlefields throughout medieval times.

Later, pain d’epices as a spiced honey bread became part of the Christmas festivities in Europe.

The pain gave its signature flavor to that time-honored tradition to Reims, Alsace, and Dijon.

The spiced cake was a massive hit with Charles VII, and his lover Agnès Sorel loved it so much.

By the 16th century, a society of spice bread makers was founded in Reims, then in Paris.

So gingerbread became a delicacy in France and was thus associated with festivals.

Why you should make this recipe

1. French pain d’épices recipe is a simple recipe even for a beginner baker.
2. The syrup made one day ahead is infused with warming spices and beautiful flavors.
3. This homemade bread is loaded with dried fruit that accentuates each slice.
4. Baked as a little tea loaf, French spice bread makes a perfect dessert, a sweet treat, and a gift during the holiday season.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making this recipe as written for the best results. 

Honey: use high-quality honey, such as flavorful buckwheat honey. For a gourmet version, switch honey for unsulphured molasses (made from ripe sugar cane), date syrup, or maple syrup and make a vegan gingerbread loaf.

Sugar: the recipe calls for granulated sugar or caster sugar.

Warm spices: use whole star anise, cinnamon sticks, and ground allspice.

Water: it is used to make a honey mixture.

Flour: use all-purpose four for the recipe making the first time or experiment with other types of flour (see the FAQ section).

Corn starch: you can easily replace it with potato starch.

Dark rum: it brings irresistible flavor to the cake.

Baking powder: use fresh aluminum-free baking powder to make this dessert recipe.

Dried fruits: use dried apricots, dried cranberries, prunes, or experiment with other dried fruits and make your own combination.

Almonds: you can replace slivered almonds with blanched almonds if you prefer.

Speculoos cookies: use store-bought cookies for the cake decoration; although, this step is optional.

Apricot jam: use thick apricot jam for the better adherence of speculoos cookies' crumbs.

Medjool dates and raisins: they are used to decorate the top of the gingerbread loaf. Feel free to experiment with other fruits of your choice.

How to make it

To make the syrup, pour water, honey, sugar, add cinnamon sticks, whole star anise, and ground allspice in a small saucepan (photo 1).

Bring to a boil while mixing. Remove the saucepan from the heat (photo 2), cover with plastic film, and let infuse at room temperature for 24 hours.

The next day, heat oven to 320 degrees F/160 degrees C. To make the batter, mix flour, corn starch, and baking powder in a large mixing bowl.

Drain the syrup with a colander and discard spices. Add rum to the syrup and mix.

Stir dry ingredients into the wet ingredients and combine with a hand whisk (photo 3).

Add whole prunes, dried apricots, dried cranberries, and slivered almonds to the mixture and combine (photo 4).

Pour batter in a prepared pan (buttered nonstick loaf pan or a silicone loaf pan), filling up three-quarters (photo 5).

Bake for 1 hour 15 minutes. Check the loaf readiness with a toothpick: if it comes out dry from the center of the cake, gingerbread is ready (photo 6).

Remove the loaf from the bread pan and let it cool on a cooling rack.

To decorate the loaf, place speculoos cookies in a food processor and crush to get crumbs.

Heat apricot jam in a microwave and spread it all over gingerbread, using a silicone brush (photo 7).

Then, generously sprinkle the loaf's sides with crumbled speculoos cookies.

Dip each dried fruit in a heated apricot jam, shake off the excess jam, and arrange prunes, dried apricots, Medjool dates, and raisins on top, overlapping each other. Fill the gaps between fruit with crumbled cookies (photo 8). 

Recipe variations

I adapted a classic recipe for French gingerbread created by the Alsatian baker Eric Kayser who comes from three generations of bakers. 

But just like with any traditional recipe, there are countless variations in preparation for the French spiced bread.

A couple of examples include using citrus zest (lemon or orange zest) or candied orange peels like Jacquy Pfeiffer uses to make his famous gingerbread.

Additionally, you might choose not to use whole star anise but rather cardamom pods.

All ingredient variations will impart subtle yet still delicious nuances onto your dessert.

Most of the pain d’epices are light in color, but with the addition of blackstrap molasses and dark brown sugar, the loaf gets its distinctive molasses flavor and dark color.

Your personal preference is to leave the loaf plain, dust with icing sugar, pour with lemon glaze, or decorate it.

It is already complete without decorations, but crumbled speculoos cookies and overlapping syrupy dried fruit make it look more festive.

This colorful final touch makes gingerbread loaf stunning and upgrades it to the art of French pastry.

Sliced, it has a beautiful velvety look full of dried fruit that makes each cut impressive.

You can also decorate your loaf with chocolate sprinkles and a fir branch to add festive cheerfulness.

How to store French gingerbread

Store the cooled loaf in a plastic bag or airtight container at room temperature for up to 2 to 3 days.

You can refrigerate it for up to a couple of weeks. Then, decorate it (if desired) on the day of serving.

You can also freeze the gingerbread loaf covered with plastic wrap or in a freezer bag for a long time, up to 2 months. To thaw, leave the loaf in the fridge overnight.

Expert tips

1. Adjust the baking time and test the loaf/loaves for readiness with a toothpick, if you use small loaf pans.
2. Arrange whole star anise and cinnamon sticks on top of the loaf for additional decoration.

Frequently Asked Questions

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

The recipe was adapted from the Video Masterclass of Eric Kayser's bakery. It was originally published on December 11, 2019. The recipe has been revised to include improved content. All posted pictures are mine.