Families and friends look forward to celebrating Christmas together! If you missed soaking fruits for a traditional fruit cake, here is help. Make these delicious cupcakes which are surprisingly easy to make and to serve. These can be baked 2-3 days ahead of Christmas, cooled and stored in an airtight container. Glaze and garnish on the day of serving. This recipe makes 16-18 cupcakes.
- Mixed dry fruits 2 cup(400) (I used a mix of brown, black and golden raisins, figs and apricots)
- Candied peel ½ cup, finely chopped(100gm)
- Water 2 cup(4875ml)
- Brown or demerara sugar 1cup(200gm)
- Butter 2/3 cup(150gm)
- Baking soda 1tsp
- Finely chopped nuts ½ cup (120gm) (cashew nut, almond, walnut)
- All-purpose flour(Maida) 2cup(220gm)
- Eggs 2 large(each weighing 55-60gm)
- Vanilla essence 1tsp
Combine fruits and peel in a strong bottomed sauce pan.
Add the water, sugar, butter and soda.
Heat till it begins to boil, stirring a couple of times, to dissolve the sugar.
Reduce the flame to medium high and boil steadily for 5 minutes.
Remove from fire and leave aside to cool to room temperature.
Preheat the oven to 180C (170C for fan assisted ovens. I use Panasonic OTG).
Add chopped nuts and flour to the fruit mixture and mix gently to combine.
Beat the eggs well with the essence and fold into the prepared mixture.
Pour into medium size cups (2heaped tablespoons of the mix to a cup)
Arrange the cups on a baking tray and bake till done(15-18 minutes).
Take out the tray and rest it on a wire rack.
Cover the cakes with a thin kitchen cloth (This will soften the crust)
I made ½ the above recipe for this blog.