Christmas cupcake with nuts

20 servings
16 hours 30 min


1. We turn on the oven to heat up to 150 degrees Celsius, and at this time we start cooking. Prepare a deep round shape with a diameter of 22 cm, lubricate it with a piece of softened butter. Then we line the mold (base and walls) with baking paper, three layers. This will provide the finished cupcake with a beautiful color.

2. In a large saucepan, we combine dried fruits together, which first need to be soaked for 10 minutes in warm water, and then dried with paper towels. Add candied fruits, orange finely grated zest to dried fruits, pour orange juice. We put the pan on a medium heat and cook for 10 minutes, occasionally interfering. Then remove the pan from the heat and let its contents cool for half an hour. Then we pour brandy into the pan and stir everything.

3. Put butter at room temperature in the same pan, mix well until homogeneous. After that, sift self-raising flour and ordinary flour right into the pan, pour spices and granulated sugar. Mix everything thoroughly until completely combined. Then we pour slightly beaten chicken eggs into the mixture and again everything is well interminged.

4. Put the dough in a prepared form, greased and covered with parchment. Smooth the surface of the future cupcake with a spoon. A slightly banging form with dough on the table so that the dough is more tightly embedded in the form. Almonds, slightly blanched in advance and dried, spread over the surface of the cupcake, a little pressed into it. 5 Put the cupcake tin in the oven that has had time to warm up well for 3 hours 15 minutes. We check towards the end of cooking the cupcake for a dry skewer. Pierce the cupcake with a wooden skewer in the center. If the skewer comes out clean and dry, the cupcake is ready. If a little dough sticks to the skewer, the muffin needs more time to bake. If the cupcake is baked too much on top, and is not yet ready inside, cover it with a layer of foil and continue baking.

6. We remove the finished text from the oven and lubricate it on top with apricot jam. Cover the cupcake with foil, and then wrap it in a large towel and leave it right in the uniform for the night. The next day we put the cupcake on a large beautiful flat dish and serve it to the table. Fun holidays!