Christmas cupcake with nuts

1. Turn on the oven to heat up to 150 degrees Celsius, and at this time we start cooking. We prepare a deep round shape with a diameter of 22 cm, lubricate it with a piece of softened butter. After lining 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 must first be soaked for 10 minutes in warm water, and then dried with paper towels. Add candied fruits, finely grated orange peel to the dried fruits, pour orange juice. Put the pan on medium heat and cook for 10 minutes, stirring from time to time. Then remove the pan from the heat and let its contents cool for half an hour. Then pour brandy into a saucepan and mix everything.

3. Put the butter at room temperature in the same saucepan, mix well until smooth. After sifting the self-raising flour and plain flour directly into the pan, pour spices and granulated sugar. Mix everything thoroughly until it is completely combined. Next, pour the lightly beaten chicken eggs into the mixture and mix everything well again.

4. Spread the dough in a prepared form, greased and covered with parchment. The surface of the future cupcake is smoothed with a spoon. Lightly knock the dough form on the table so that the dough is more tightly embedded in the mold. Almonds, slightly blanched in advance and dried, are laid out on the surface of the cake, pressing it a little.

5. We put the form with the cupcake in the oven that has had time to warm up well for 3 hours and 15 minutes. We check the cupcake for a dry skewer towards the end of cooking. 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 cupcake needs more time to bake. If the cake is baked too much on top, and the inside is not ready yet, cover it with a layer of foil and continue baking.

6. We remove the finished text from the oven and lubricate it with apricot jam on top. Cover the cupcake with foil, and then wrap it in a large towel and leave it right in the mold overnight. The next day, we spread the cupcake on a large, beautiful flat dish and serve it to the table.

Happy holidays!