Like the Quatre Quarts cake, this spice and honey cake is another favourite and commonly found afternoon tea commodity in France. I am used to enjoying it lathered with a thick layer of butter—each mouthful makes you want more. A simple and easy recipe, Pain d’épice improves in flavour with time. When cold, wrap in cling film and do not serve for at least a day, ideally two to four days. It will keep for a couple of weeks refrigerated or may be frozen for up to three months. This is a large cake and will require a jumbo loaf tin.