Yield: 14 Servings
|2 teaspoons||Baking powder|
|1 tablespoon||Ground ginger|
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground coriander|
|1 teaspoon||Anise seed; ground|
|¼ teaspoon||Ground cloves|
|2 larges||Eggs; lightly beaten|
|1 cup||Warm water|
|⅓ cup||Dark rum; (or amber)|
1 .Preheat oven to 400 degrees. Butter and lightly flour a 9x5x3 loaf pan.
2. In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and all of the spices. Make a well in the center of the combined dry ingredients. In a small bowl, whisk together the eggs, honey, water, and 2 tablespoons of the rum. Pour the liquids into the well, and stir with a sturdy wooden spoon until thourough combined with the dry intredients to make a smooth but thick batter. Spread the batter evenly into the prepared pan.
3. Bake the bread for 15 minutes and then reduce the temperature to 325 degrees. Continue baking until a toothpick inserted in the enter of the loaf comes out clean, 40 to 45 minutes more (when I made it, it needed quite a bit longer than that in the oven!). Turn the bread out onto a rack to cool. As the bread is cooling, brush it lightly all over with the remaining rum so that it is absorbed by the warm bread. When ready to serve, cut the bread into ½ inch slices. The bread lasts at least 1 week, well wrapped in plastic wrap.
Recipe by: Sarah Lee Chase/Pedaling Through Burgandy Posted to JEWISH-FOOD digest Volume 98 #022 by Barbara Wand <bwand@...> on Jan 11, 1998