Equipment
Ingredients
Fruit Soak
- 300 g mixed dried fruit, raisins, sultanas, and currants
- 50 g candied orange peel, finely chopped
- 100 ml orange juice
Gingerbread Base
- 150 g unsalted butter, diced
- 100 g dark muscovado sugar
- 100 g black treacle
- 100 g golden syrup
- 100 ml whole milk, room temperature
- 2 eggs, lightly beaten
Dry Ingredients
- 250 g plain flour
- 10 g baking powder
- 3 g bicarbonate of soda
- 10 g ground ginger
- 5 g ground cinnamon
- 3 g ground mixed spice
Decoration
- 200 g royal icing sugar
- 30 ml water
Nutrition (per serving)
Method
Combine the mixed dried fruit, candied orange peel, and orange juice in a large mixing bowl. Set aside to soak for at least 30 minutes to plump the fruit.
Preheat the oven to 160°C/320°F. Thoroughly grease the gingerbread man shaped cake tin and line the flat base areas with shaped baking parchment.
In a medium saucepan, combine the unsalted butter, dark muscovado sugar, black treacle, and golden syrup. Heat gently over low heat until the butter is melted and the mixture is completely smooth. Remove from heat and allow to cool slightly.
Sift the plain flour, baking powder, bicarbonate of soda, ground ginger, ground cinnamon, and ground mixed spice over the soaked fruit. Do not mix yet.
Pour the slightly cooled syrup mixture into the bowl along with the whole milk and lightly beaten eggs. Use a whisk to gently bring the batter together.
Switch to a silicone spatula and fold the mixture firmly until the flour is fully incorporated and the fruit is evenly distributed throughout the dark batter.
Pour the batter into the prepared tin, pushing it carefully into the arms and legs of the shape. Smooth the surface. Bake at 160°C/320°F for 55 to 60 minutes.
Leave the cake to cool in the tin for 15 minutes to stabilize the structure, then carefully turn it out onto a cooling rack to cool completely to room temperature.
Gradually mix the royal icing sugar with water until it forms a stiff but pipeable paste. Transfer to a piping bag and decorate the cooled cake with a face, buttons, and traditional wavy borders on the arms and legs.
Chef's Notes
- For a more mature flavor profile, substitute the orange juice with an equal volume of brandy or dark rum when soaking the fruit.
- Black treacle provides an authentic depth and dark color to the cake, but dark molasses can be used as a direct substitute if treacle is unavailable.
- Do not attempt to pipe the royal icing until the cake is absolutely cool to the touch. Any residual warmth will cause the icing to melt and slide off the cake.
- Because fruit cakes are dense, allowing the batter to sit in the tin for 5 minutes before baking helps the wet and dry ingredients fully hydrate, leading to a softer crumb.
Storage
Refrigerator: 2 weeks — Wrap tightly in parchment paper and an airtight container to retain moisture.
Freezer: 3 months — Freeze without royal icing decorations for best results. Thaw at room temperature.
