A traditional muffin with a variety of nuts and dried fruits that gets tastier every day! The cupcake is especially good if you keep it for a month or even a month and a half in the refrigerator … If the aroma of the cupcake captures your home and you cannot fight it, then you can eat the cake the next morning!
It is necessary
- Required: 200 grams of softened butter,
- 200 grams of brown (cane) sugar,
- 250 gr flour
- 1 tsp baking powder
- 4 eggs,
- 150 gr dried cranberries,
- 150 grams of golden raisins,
- 100 grams of almonds
- 2 pinches of cinnamon, nutmeg and ground ginger,
- 100 ml of liquor (wine, brandy, etc.) - for impregnation.
Instructions
Step 1
Soak dried fruits in 50 ml of wine overnight or more. We take out the butter and eggs from the refrigerator so that by morning they have reached room temperature.
Step 2
In a deep bowl, beat 200 g of soft butter with sugar with a blender (mixer, whisk) to obtain a cream. Drive eggs into the butter mixture and beat again until smooth.
Step 3
Dried fruits soaked in alcohol are rolled in flour: for this, we take 2 tbsp of flour from 250 g of flour. spoons and add to dried fruits. Add the remaining flour with baking powder to the egg-oil mixture and beat again until smooth.
Step 4
Preheat the oven to 150 degrees. Cover the baking dish with baking paper.
Grind 50 grams of almonds into flour. Add ground almonds and spices to the dough, knead until smooth.
Add dried fruits and 50 grams of almonds to the dough, mix thoroughly.
We spread the dough on top of the paper in a mold, level it, making a small depression in the middle - the cake will rise during baking, and the depression will not allow the cake to rise up.
Step 5
We bake the cake in a preheated oven for 2 hours - the first hour as usual, and the second hour - cover the cake with foil (this way the cake will be baked from the inside, and there will be no too crispy crust on top).
Soak the hot cake with 50 ml of wine, liqueur, etc. Cool in the mold.
