Festive Fruit & Nut Holiday Cupcake

Such beauty — for New Year and Christmas baking! A cupcake with a rich and rich variety of flavors, according to this recipe, is distinguished by the fact that it contains negligibly little dough itself — it practically consists of only one filling, nuts and dried fruits. It can be stored for quite a long time and only becomes tastier over time. During the “aging” period, the dried fruits share their aromatic moisture, which makes the cake soft and moist.
cook time: 2h
Isla Thatcher
Festive Fruit & Nut Holiday Cupcake

Nutrition Facts (per serving)

279
Calories
4g
Fat
53g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Salt 0.3 tsp
Wheat flour 110 g
Eggs 3 pc
Raisin (taste) 1 cup
Baking powder 0.4 tsp
Soda 0.4 tsp
Prunes to taste
Almond to taste
Dates to taste
Brown sugar 120 g
Dried apricots to taste
Peanut to taste
Pistachios to taste
Hazelnut to taste
Vanilla extract 2 tsp
Cashew to taste
Dried figs to taste

Recipe instructions

Step 1

Step 1
Pour boiling water over dried fruits and let stand for a while. Drain the water, rinse them well and then dry.

Step 2

Step 2
Remove the nuts from the peel, otherwise it will taste bitter.

Step 3

Step 3
Measure out the required amount/in cups — in accordance with the proportion/of the mixture of dried fruits and mixture of nuts. Combine all ingredients in a large bowl.

Step 4

Step 4
In a separate bowl, mix together the sifted flour, salt, baking soda and baking powder, sugar. Then mix this whole mixture thoroughly with dried fruits and nuts.

Step 5

Step 5
Separately, beat the eggs with vanilla extract with a mixer until white/the mass will almost double /. Pour the egg mixture over the dry ingredients. Mix very well until everything is covered in batter.

Step 6

Step 6
Place the dough into the prepared pan and press down to avoid any voids. You can take any shape, but it turns out better in a wide one (24*25cm/).

Step 7

Step 7
Bake at 150 degrees for about 65 — 75 minutes, until golden brown. Remove from the oven and leave the cake to cool directly in the pan.

Step 8

Step 8
Then pack it in parchment/or baking paper/and leave it to mature. /The longer, the tastier it becomes/. It can be stored at room temperature for about a month, in the refrigerator for about three months.

Step 9

Step 9
In a wide form, the cake is baked better and then it is convenient to cut it into gift, portioned briquettes. All you have to do is package it accordingly/use your creativity!/and such a fruit and nut cupcake can easily be given as a holiday gift! Delicious and happy holidays!

Additional rubrics

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