Eric Kayser presents an ancestral recipe for gingerbread with dried fruit

As the cold sets in, what could be better than a soft cake with festive flavors?
Éric Kayser invites you to make his spiced bread with dried and candied fruits.
A simple recipe that takes time but will surely delight you. Let’s get started.

The Recipe:

Pour the water, honey, and sugar into a saucepan.
Heat gently and whisk your mixture until smooth.
Add the spices and mix again.
Once boiling, let it simmer for five minutes.

Let the syrup infuse for 24 hours.

In a mixing bowl, combine the flour, baking powder, baking soda, and starch.

Strain your syrup using a sieve and add the liquid to your dry ingredient mixture.
Mix until you obtain a homogeneous batter. Be sure to scrape the edges of the bowl to incorporate all the flour.

Then, add the rum and mix again.
Feel free to use a whisk to ensure there are no lumps.

Finally, add the dried fruits to the batter and mix everything together using a wooden spoon.

Fill your cake mold two-thirds full.

Bake at 150°C for two hours.
Let your cake rest for about fifteen minutes before unmolding.

You can decorate the top of your cake with star anise or cinnamon sticks, securing them with jam or neutral glaze.

Enjoy your cake with a warm homemade drink, wrapped in a cozy blanket on your couch.

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