Pan De Miel


1 stick butter at room temperature
1 cup honey
1 1/2 cups sugar
2 teaspoons vanilla
1 tablespoon cocoa
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda


With an electric mixer fitted with a paddle attachment cream the butter and sugar until light and fluffy. Add honey and water and mix well. Add the dry ingredients until incorporated.
Grease two loaf pans and pour the batter until a little over half full.
Bake at 325 degrees F for 50 minutes or until a toothpick inserted comes out clean. Let cool on a wire rack, remove from pan and pour the icing on top.
The icing is just confectioner's sugar and water. I don't have the exact measurements because my mom likes to do things as she goes, but you just add water to the sugar until you get a desired consistency




One of my favorite childhood memories was when my mother used to make Pan de Miel or Honey Bread, literally translated. Recollections of the smells surrounding the kitchen, cutting the bread while it's still warm because you can't wait to try it and the sweet taste of this dense cake are what prompted me to make this tasty reminiscence of my childhood.


2 loaves


Wednesday, December 9, 2009 - 10:39pm


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