Classic American Fruitcake – it’s a sponge cake filled with a ton of dried fruit and candied fruit and soaked alcohol, thanks to which the cupcake not only does not spoil for a long time, but even tastes better after being infused. At first dried fruits are soaked in alcohol for several hours or even days, and then they are added to the dough with nuts. After baking hot cupcake is also lubricated with alcohol, here is excellent sherry or brandy will do. The baking is very rich, delicious and aromatic, ideal for the winter holidays. Therefore bake two cupcakes at once. While you enjoy one, the other will insist and give you even more pleasure.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 3 час. Difficulty: Easy Servings: 14 – 16 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. butter at room temperature
- 1 tbsp. brown sugar
- 3 large eggs at room temperature
- 3/4 Art. ground almonds
- 2 tbsp. premium flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/4 Art. + 0.5 tbsp. sweet sherry or brandy
- 1 tbsp. chopped pecans + 1.5 tbsp. whole pecans for decoration (optional)
- 1 tbsp. candied orange, diced, 1/4 tbsp. finely chopped ginger candied fruit, 1 tbsp. chopped pineapple candied fruit
- 1 tbsp. light raisins, 0.5 tbsp. dark raisins
- 1 tbsp. dried cranberries
- 1 tbsp. chopped prunes, seedless
- 0.5 tbsp. dried cherries
- 1 tbsp. sweet sherry or brandy
- 0.5 tbsp. orange juice
- 1 tbsp. l finely grated orange peel, 1 tbsp. l finely grated lemon peel
- 1 tbsp. l finely grated ginger root
Recipes with similar ingredients: Premium Flour, Orange zest, candied fruit, raisins, cherries, dried cranberries, pecans, almonds, eggs
Recipe preparation:
- Soak fruits: mix all candied fruits and dried fruits with sherry (or brandy), orange juice, orange zest, lemon zest and ginger. Cover and place in refrigerator at least for the night, or leave it up to 3 days, periodically stirring.
- Preheat the oven to 150 ° C and oil 2 tins diameter 22 cm
- Beat butter with brown sugar until light and lush masses. Add one egg, beat well after each. additions. Stir in ground almonds.
- Sift flour, baking powder and salt into a separate bowl and mix into the dough. Stir 1/4 tbsp. sherry or brandy. Then add chopped pecans and soaked dried fruits, mixing well, so that the fruits are well covered with dough.
- Put the dough in prepared forms and evenly distribute by leveling the surface. On request, on the surface You can spread whole nuts around the edge of the dough. Bake pies for 2 hours and 15 minutes, until the wooden skewer, inserted into the center of the cupcake will not come out clean.
- Lubricate the still hot surface of the fruit muffins with a little the amount of sherry or brandy remaining. As the cupcakes cool grease them with alcohol another 1 – 2 times, then put them out of the molds and tightly wrap. Fruit muffins can be stored in a cool place until 8 weeks or freeze them for up to 6 months.
