English muffin with raisins and candied fruits
6 servings
30 minutes
English fruitcake with raisins and candied fruits is a classic treat of British cuisine that has gained popularity worldwide. Its history dates back to the times when dense, fruit-filled pies were baked in England for long storage. The cake has a tender texture, rich creamy-fruity flavor, and subtle notes of rum that give it a slight spiciness. Raisins, nuts, and candied fruits create a harmonious blend of sweetness and mild acidity, while the fragrant dough makes it an ideal complement to a cup of hot tea. Traditionally, this cake is made for holidays and celebrations; it is perfect for cozy family evenings or as a gift.
1
Mix raisins, candied orange and lemon, grated nuts, diced dried apricots, rum, add 50 grams of flour, and mix well.
- Raisins: 75 g
- Dried apricots: 75 g
- Candied orange peel: 75 g
- Hazelnuts (forest nuts): 75 g
- Candied lemon peel: 75 g
- Wheat flour: 300 g
- Rum: 2 tablespoons
2
Cream butter or margarine with sugar, adding eggs one by one. Mix 250 g of flour with starch and baking soda, then add to the dough. Add dried fruits to the dough and mix.
- Butter: 250 g
- Icing sugar: 250 g
- Chicken egg: 4 pieces
- Wheat flour: 300 g
- Potato starch: 5 tablespoon
- Baking soda: 0.5 tablespoon
- Raisins: 75 g
- Dried apricots: 75 g
- Candied orange peel: 75 g
- Hazelnuts (forest nuts): 75 g
- Candied lemon peel: 75 g
3
Place the dough in a greased and floured baking tray. Bake for 70-75 minutes at 175 degrees.
- Butter: 250 g
- Wheat flour: 300 g