Dundee Christmas cake is a traditional Christmas pastry with a lot of candied fruits, dried fruits and almonds. Muffin is originally from Scotland, the first company to start producing muffins with dried fruit was called "Keillers of Dundee". This muffin is usually baked long before Christmas and then ripens for several weeks in the cupboard. Some can withstand the cake for up to 1.5-2 months. During this time, dried fruits and candied fruits give moisture to the dough, all aromas are evenly mixed, the cake acquires a crumbly structure and a complete balanced taste. #newyear #christmas #cupcake #pastry #kchayu #cakesshugfruits
Ingredients: candied fruits / dried fruits, rum / cognac / brandy, butter, 1c egg, brown sugar (or 50/50 with regular sugar), flour, almonds + a couple of handfuls for decoration, - baking powder, spices (cinnamon, nutmeg, allspice, cloves), zest lemon / orange
Cooking method:
Pour dried fruits and candied fruits with alcohol for at least 2 hours (preferably at night).
Beat butter at room temperature with sugar until fluffy.
Add eggs one at a time, continuing to beat after each egg.
Add flour with baking powder, spices and ground almonds, mix. You can do without spices, but they reveal the aroma of baked goods more vividly.
Drain the alcohol from the soaked candied fruits / dried fruits, then soak the finished cake with it. Mix with candied fruit flour, add to the bulk.
Bake until golden brown at a temperature of 170-180 degrees.
Soak the still hot cake with candied fruit syrup, pack it in parchment, foil and send it to ripen for 3-4 weeks.
If desired, the cake can be soaked in leftover syrup every week. And in the absence of patience, you can eat such a cupcake immediately after baking.
Anticipating a lot of questions, and whether the cake will disappear during ripening, I answer - it will not disappear. It is better to store it tightly wrapped in parchment (so as not to dry out) in a cool, dry, dark place somewhere in the closet, someone keeps it in the refrigerator.