“When I tasted Pain d'epices, I realized not all fruitcake is equal.“
, I realized not all fruitcake is equal. A traditional French Christmas bread, this treat is like a gingerbread-fruitcake mash-up. It's fluffy like cake, packed with spices, and gets bold flavors from dried fruits and toasted almonds. It's basically fruitcake—only delicious.
The star behind this bread is Kamel Saci. He grew up eating pain d'espices in France, and brought it to New York City's, where he's the master baker. "It's my parents' favorite bread," he says. "We boil some wine with cinnamon and we drink the wine and eat the bread together." Perhaps the best part about Saci's bread is that it's fast—no aging required—and super simple—just a quick mix of flour, baking powder and soda, eggs, and a spiced syrup made with honey, milk, and spices. But while this bread is simple to make, there are three keys to making it perfectly. Nail these, and you'll be enjoying better-than-fruitcake bread this year—and every year after.The key to this bread is working quickly, so pull everything together before you start.
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