I made this cake for Tod’s belated birthday party a couple weeks ago. It’s spicy—Sachiko said she’s never had a cake that burned afterwards. My original attempt used Quatre Epices, but I reworked the recipe with plain white pepper because it’s easier to find.

White Pepper Poundcake
serves 8

100 g butter, softened
150 g sugar
2 eggs
80 cc milk
200 g flour
1 tsp baking powder
1 tsp white pepper
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp cinnamon

Cream butter and sugar; beat in eggs; add milk. Sift dry ingredients and stir into wet mixture. Bake in a non-stick (or buttered & floured) loaf pan for about 40 minutes at 180/350 or until a pick inserted into the center comes out clean. Serve plain, glazed, with custard sauce, or whipped cream.