Christmas Cupcake
by Editorial Staff
New Year’s holidays are approaching, including Christmas. And what a Christmas without a festive cake. And if you dream up, you can make such a wonderful Christmas cake – the recipe, in addition to traditional dried fruits, includes figs and dates.
Ingredients
- Prunes (each cut in half) – 1 cup
- Figs (dried, chopped) – 250 g
- Dried apricots (chopped) – 150 g
- Pitted dates – 250 g
- Walnut – 2 cups
- Sugar red cherries – 1 glass
- Sugar green cherries – 1 cup
- Pineapple wedges – 120 g
- Lemon (peeled and diced) – 1/2 cup
- Sugar – 1 glass
- Butter – 1 glass
- Flour – 2 cups
- Baking powder – 2 teaspoon.
- Salt – 1 teaspoon
- Vanilla sugar – 1 teaspoon
- Large eggs – 5 pcs.
- Brandy (optional) – 1/4 cup
- Apricot jam – 1/4 cup
- Dried fruits, nuts and candied fruits for decoration
Directions
- Preheat the oven to 165 degrees. Grease a baking dish with butter.
- Prepare cake dough. In a large bowl, combine the first 9 ingredients. In another bowl, beat eggs and margarine with a mixer on low speed until fluffy. Increase speed to maximum, beat for about 2 minutes. Add flour, baking powder, salt, vanilla sugar and eggs. Reduce speed to minimum, beat for 1 minute.
- Add the fruit mixture to the cake dough and mix well. Put the resulting mass in a prepared baking dish. Bake until tender, about 1 1/2 hours. Willingness to check with a wooden stick, piercing the middle of the cake with it (the stick should remain clean).
- Remove the finished cake from the oven and transfer to a wire rack to cool. If using brandy, sprinkle it on the product. Leave the cake in the pan on a wire rack until it is completely cooled.
Run the knife along the sides of the cake to make sure it comes out of the mold. - Remove the muffin from the mold, place on a serving platter and brush with 1/2 apricot jam. Sprinkle with dried fruits, candied fruits and nuts. Grease everything on top with the remaining jam. Decorate the Christmas cupcake as you wish.
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