Wednesday, September 28, 2016

Rye-Honey Spice Cake - Cookbook Countdown

For the past two months, I've been cooking from Deborah Madison's Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom for Cookbook Countdown, a cooking event that has challenged me to use some of my long-ignored cookbooks. 
I've made at least one recipe featuring an ingredient from each of the twelve families. The Grass Family, the source of grains and cereals, was the focus of this final recipe, Rye-Honey Cake with Five-Spice Powder and Dates.
A take on the classic French pain d'epices or spice cake, traditionally made with all rye flour and relying only on honey for sweetness, this one included some all-purpose flour for a moister crumb, a big spoonful of 5-spice powder in place of a long list of spices and dates for extra sweetness. Its warm spicy aroma filled the house as it baked and its flavour lived up to its heavenly fragrance. Typical of this type of cake, its flavour and its texture were even better the next day. Delicious with coffee or a cup of strong tea.

I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.


  1. That is a lovely cake! The aroma of the spices must be wonderful indeed! A cup of strong coffee for me!

  2. Spice cake always is comforting. This one looks good.


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