MAKES 1 x 22 cm LOAF
OR 8 MINI LOAVES
125g plain flour
150 icing sugar
1tsp ground cinnamon
half tsp ground mixed spice
2 tsp baking pwder
175g unsalted butter softened
4 medium eggs
optional fruit compote to serve

Preheat theoven to 19oc/170C fan/375F/gas % and butter a 22cm (about 1.3 litre capacity ) loaf tin. Sift the dry ingredients into a food processor, add the butter and eggs and cream together until blended. Transfer to the tin, smooth the surface and bake for 45 minsor until a skewer inserted at the centre comes out clean. Run a knife around the edge and turn out onto a wire rack to cool .
SERVING NOTE : The pain d'epice is delicious toasted , with a good quality fruit conserve.
ALTERNATIVELY ; Make individual loaves using Small bakers moulds . Place on a baking sheet and bake for 20 mins.