Cupcake with dried fruits
8 servings
120 minutes
Fruitcake is a refined dessert of British cuisine filled with warm sweetness and cozy aromas. Its history traces back to English baking traditions where dried fruits were used to add depth and richness to baked goods. In this recipe, juicy pieces of apricot, prunes, and raisins soaked in hot water become soft and rich, while nuts add a crunchy texture. The buttery dough mixed with sugar and eggs creates a tender, airy structure. Baked to a golden color, the cake exudes a delightful aroma that pairs perfectly with a cup of tea or coffee. This dessert is a wonderful choice for cozy family evenings or festive gatherings when you want to warm up and enjoy the rich flavors of classic British cuisine.
1
Soak dried fruits in hot water for 15 minutes. This will give them softness and free them from harmful store processing.
- Raisins: 150 g
- Dried apricots: 100 g
- Prunes: 100 g
2
Meanwhile, we cut the butter into cubes and mix it with sugar. We break the eggs into the same bowl and stir. We set the mixture aside.
- Butter: 200 g
- Sugar: 150 g
- Chicken egg: 4 pieces
3
We rinse the dried fruits and cut them into small cubes (except for the raisins, of course). And we simply chop the nuts in a way that is convenient for you.
- Raisins: 150 g
- Dried apricots: 100 g
- Prunes: 100 g
- Nuts: 150 g
4
We add dried fruits and nuts to the bowl with the dough.
- Raisins: 150 g
- Dried apricots: 100 g
- Prunes: 100 g
- Nuts: 150 g
5
Sift the flour with the baking powder and knead the dough; it should be like very thick sour cream! Don't add too much flour!
- Wheat flour: 300 g
- Baking powder (raising agent): 3 teaspoons
6
Grease the cake mold with butter, line it with baking paper (if available), fill it with batter, and place it in a preheated oven at 180 degrees for 50 minutes. Once the skewer comes out dry from the batter, the cake is ready.
- Butter: 200 g
