Christmas cupcake

Just as every significant event has special dishes from the festive menu, so at Christmas there is a regular baked product - Christmas cake. This is a fragrant cupcake with lots of candied fruits, raisins and nuts. There is a well-known belief that after a certain number of days after production, baked goods lose their attractiveness. In this case, everything is the opposite; the longer the cake is infused, the tastier it is. The main thing is to resist and not gobble everything up before the holiday, then for the celebration a wonderful dessert with a spicy taste and citrus-almond aroma will appear on your table.

Recipes in the collection: 24

150 gr.
dried multi-colored pineapples 50 gr.
prunes 50 gr.
dried apricots 50 gr.
chopped hazelnuts 25 gr.
crushed almonds 100 gr. +25 gr. butter

Olga♥H

10 January 2013, 14:12

200 gr.
butter 200 gr.
sugar (better if brown) 4 pcs.
egg 250 gr.
premium flour 50 gr.
ground peeled almonds into flour 1 tsp. baking powder

l@r@4ka

09 January 2012, 19:41

250 ml.
flour 2 tbsp finely chopped prunes
2 tbsp cognac
180 ml.
milk 125 ml.
sugar 1/3 tsp. gingerbread spice consistency

Allenka(alarm clock)

January 26, 2015, 12:43 pm

All products should be at room temperature
butter - 120 g
sugar brown mistral - 120 g
eggs, divided into whites and yolks - 2 pcs
baking powder - 1/2 tbsp
flour - 150 ml.

Allenka(alarm clock)

November 29, 2015, 03:02

250 gr.
butter 100 gr.
sugar 100 ml.
dark syrup (or honey) 3 tbsp honey
4 eggs
280 gr. flour

Angelika

November 12, 2012, 11:04

for the cake:
wheat flour 250 g.
oat flakes 50 g.
egg 3 pcs.
(s-o) small brown sugar 100 g.
butter 120 g.

TANCHITTA

14 January 2013, 03:22

250 gr.
butter 100 gr.
sugar 100 ml.
dark syrup (treacle) 3 tbsp honey
4 eggs
280 gr. flour

Angelika

03 December 2012, 23:43

dough (in gr.):
wheat flour, whole grains.
250 compressed yeast 5
milk 150
dough:
whole wheat flour 500

tehj

07 January 2012, 13:59

150 gr.
butter (soft) 120 gr.
sugar 120 gr.
flour 3 eggs (room temperature)
1 packet of vanilla sugar
100 gr. raisins (I have chocolate covered raisins)

lianaaa

December 27, 2010, 15:28

flour 125 gr.
oil sl.
soft 150 gr. +20 gr. sugar 125 gr.
egg 3 pcs.
dried fruits (raisins) 150 gr.
orange liqueur 2 tbsp.

azzurro07

14 January 2011, 18:57

cake:
2/3 cup sugar
1 1/3 cup flour
1 tsp.
baking powder 160 gr.
drain butter at room temperature 3 eggs (divide)

glaros

December 25, 2010, 2:15 pm

500 gr.
flour pinch of salt
3 gr.
dry yeast 130 ml.
warm milk 150 gr.
sugar 1 packet vanilla sugar

lianaaa

December 23, 2010, 00:57

flour – 70 gr.
+ 130 gr. + 270 gr. (it’s better to sift 2 times). fresh yeast - 10 gr.
water – 50 ml.
eggs – 2+3 pcs.
+3 yolks. margarine (I use butter) – 40 gr.
+250 gr. sugar – 40 gr. +100 gr.

nonna pina

02 January 2012, 23:43

soft butter – 120 g
Demerara “mistral” sugar – 150 g
chicken eggs – 2 pcs
flour – 150 g.
+1 tbsp baking powder - 10 g
dried fruits - 400 g.

aurica

November 25, 2015, 6:32 pm

flour – 350 g
small cane sugar from “Mistral” – 350 g
butter – 350 g baking
powder – 10 g
almonds – 100 g
hazelnuts – 100 g

Zhanna

05 January 2015, 14:05

butter - 85 gr.
huge eggs - 2 pcs
brown sugar - 2/3 tbsp.
black honey - 2 tbsp.
flour - 1.5 tbsp.
drink - 3/4 tbsp.

pinkerton

December 13, 2015, 21:15

tangerines - 5 pcs.
flour - 300 g
egg - 2 pcs.
butter - 100 g
milk - 100 ml.
baking powder - 1 tsp.

Olga Erbis

07 December 2015, 12:03

products for cake
150 gr.
drain butter or margarine 1.5 tbsp.
sugar 3 eggs, broken into whites and yolks
3 tbsp.
self-rising flour (I used regular flour mixed with 2 teaspoons of baking powder) 1 tbsp. freshly squeezed orange juice

oxana73

06 September 2007, 16:38

450 gr.
yellowish seedless raisins 350 blue seedless raisins
400 gr.
dried cherries 200 gr.
dates 300 gr.
dried apricots 200 gr. figs

tanisa

January 10, 2010, 03:31

250 gr.
margarine or sl. oil 1.5 tbsp.
sugar vanilla
zest and juice of 1 lemon
8 eggs
raisins

irisecka

December 26, 2008, 02:33

225 gr.
flour 0.5 tsp.
soda 1.5 tsp.
baking powder 0.5 tsp.
cinnamon 180 ml.
vegetable oil 220 gr. coffee cane sugar “mistral”

leontina

08 January 2015, 14:40

150 g. Mistral Demerara sugar
150 g. butter
3 eggs
1 tsp.
baking powder 200 gr.
flour 3-4 tangerines

Lena

January 10, 2015, 10:07 pm

250 gr.
butter 100 gr.
sugar 100 ml.
dark syrup (or honey) 3 tbsp honey
4 eggs
280 gr. flour

Christmas cupcake: {instructions} for use

Winter holidays in Europe and the USA (the United States of America is a country in North America) are not complete without sweet pastries, and the famous cupcake has long become the emblem of Christmas in the UK. Oliver Cromwell never managed to eradicate the tradition of baking cupcakes in the run-up to Christmas. Over time, each country has developed its own celebratory sweets, but the British cupcake is considered the most delicious dessert!

Interesting Facts About Christmas Cake

English housewives once began preparing Christmas baking a month and a half before the holiday, and there is an explanation for this. The fact is that some ingredients for making the cake - dried apricots, prunes, raisins, dates, cherries, pineapple pieces - are aged in rum, cognac, sherry or Madeira with the addition of spices for about a week. With all this, it is necessary to stir the fruits and berries from time to time to ensure that they are evenly soaked. If you follow the technology for making cupcakes, you should take 0.5 glasses of alcohol per 0.5 kg of dried fruit.

Then the Christmas dough of eggs, sugar, butter and flour was kneaded, and the inside was added. Such a cake was even baked for several hours at a low temperature, after which it was covered with glaze, decorated with nuts and marzipan. While the cake stood and “waited” for Christmas, it became tastier, softer and more aromatic, while the baked goods did not spoil for a long time due to the alcohol content in it.

How to make a cupcake at home: preparing the filling

Modern housewives do not soak dried fruits in alcohol for so long and do not bake a cupcake for four hours. Christmas cupcake recipes have been simplified for our convenience, so they require less time, which, fortunately, does not affect their taste at all. So, take 500 g of all dried fruits and dried berries, wash them well, remove the seeds and cut into small pieces along with fried nuts and candied fruits. Place all the ingredients in a jar, add spices and pour half a glass of any strong alcohol - you can take liqueur or tincture. It is better to infuse dried fruits for a week, shaking them from time to time, but if you don’t have time, mix alcohol with very hot tea and pour the fruits overnight (that is, in the dark) . Thanks to boiling water, the ingredients are soaked instantly, becoming indescribably soft, juicy, fragrant and special.

How to make Christmas cake batter

Making cupcakes at home only seems complicated, in fact they are prepared quickly, because the dough does not need to rise and rest for a long time. Beat soft butter and sugar until foamy, add eggs, and then flour mixed with soda or baking powder. In some recipes for New Year's cupcakes, it is recommended to use only yolks and replace part of the wheat flour with almond flour. There are recipes where eggs are beaten with sugar until creamy, and butter is mixed with part of the flour, later both consistencies are combined, and the dough is kneaded with the remaining flour. It is important that the eggs are at room temperature, although some housewives completely do without them. From time to time, confectioners use molasses, honey or black sugar instead of white sugar, flavoring the cake with nutmeg, cinnamon, cloves, lemon or orange zest.

Subtleties of proper baking

The mold for the cake must first be prepared - grease the bottom and walls with oil, then line it with baking paper, while serious confectioners fasten the joints with a stapler. The paper must protrude beyond the edges of the pan so that the cake can be simply pulled out - naturally, after it has cooled.

Since the Christmas cake batter is quite heavy and wet, bake it at a low temperature so that it is perfectly baked and the dried fruit does not burn. With a mold height of 5–7 cm, the oven requires 1–3 hours, so the approximate time can be calculated based on the size of the mold, occasionally testing the cake for doneness with a wood stick. Ready time also depends on the density of the dough and the quality of the goods. If the top is perfectly browned but the cake is not baked, cover it with foil and continue baking.

Never remove the Christmas cake from the tin while it's hot - it needs to cool completely. It is better to cover it with foil on top during this time. As the cake cools, it will thicken and become more elastic; all you have to do is wrap it in several layers of baking paper and cover it with foil on top. Then the baked goods will be able to “ripen” until Christmas from 1 to 4 weeks, and you can store it in this form for six months at room temperature and a year in the refrigerator, occasionally pouring alcohol on it. Every month it becomes softer and tastier, spreading a wonderful smell throughout the house, reminiscent of Christmas...

Secrets of making Christmas cupcakes at home

If you want your Christmas baked goods to last longer, add a little honey, jam and molasses to the dough, even if they are not in the recipe: they retain water in the cake and are typical preservatives.

There is also one secret with the help of which the pieces of the inside that are on the outside will not burn in the oven, and the cake will turn out smooth and beautiful - it will be more pleasant to decorate it. After kneading (before adding dried fruits), separate a little dough and spread it over the mold, making the bottom and sides. Next, mix the filling into the remaining dough, place it in the mold, and lightly coat the top with dough without the inside so that the nuts and dried fruits of the top layer do not burn. By the way, almost all housewives use tall tin cookie boxes for baking - they are perfect for cupcakes. After placing the dough in the mold, make a small depression in the middle; otherwise, during baking, the cake will rise in a mound and will be difficult to decorate.

If you decide to leave the cake for several months for long-term storage in paper and foil, pour alcohol over it every three days, which acts as a preservative. With all this, the alcohol will evaporate intensively, so the taste of the baked goods will not change, and in order for the cake to be one hundred percent soaked, you need to create holes in it with a wooden skewer and pour cognac or brandy into them.

Cupcake decorating is an art

How to serve a Christmas cake without decorations? At Christmas, everything must be beautiful and unusual, which is why English housewives turn baked goods into a work of art, decorating cupcakes with mastic figures. You can do it easier - sprinkle the cupcake with sweet powder or cover it with ordinary fondant.

A cupcake with protein glaze turns out very beautiful, for which one chilled egg white is perfectly beaten with a mixer until fluffy foam, and then 0.5–1 cup of sweet powder is added to it, continuing to beat. When the glaze thickens, pour 1 tsp into it. lemon juice and beat for another half a minute. If you cover a layer of jam with a delicate protein glaze and immediately decorate the cupcake with cake powder, the result will be original and indescribably delicious.

British “frisky” Christmas cake: step-by-step recipe

This simple recipe will appeal to busy housewives who don't have time to worry about making a cupcake in the month before Christmas. Pour 200 g of washed and dried raisins with 4 tsp. brandy for half an hour. Separately mix 100 g of roasted peanuts, 500 g of all candied fruits and 30 ml of lemon juice. Knead the dough from 200 g soft butter, 200 g coffee sugar and 4 eggs, adding a pinch of lemon zest and 200 g flour. After the mass becomes homogeneous, add raisins, nuts, candied fruits and 1 tbsp. l. ground ginger. Cover the pan with baking paper, place the dough and bake the cake for an hour at 180°C. After cooling, sprinkle the cake with the remaining nuts and sweet powder and serve on the Christmas table with tea or coffee.

Tangerine Christmas Cake

Air dry the slices of 3 tangerines for an hour, and then lightly fry them in a frying pan with 1 tsp. sugar and 20 g butter. Pour 150 g of dried fruits and candied fruits into 2 tbsp. l. orange liqueur for about an hour - you can take dried cranberries, raisins, prunes, dried apricots. After this, lightly dry the dried fruits in a frying pan until all the liquor has evaporated.

Beat 150 g of butter and 125 g of sugar into a homogeneous cream, and then add 3 eggs one at a time, continuing to beat. Add 150 g of flour, sifted with 1 tsp. baking powder and knead into a thick dough. Place the dough in the mold in layers, between which place fragrant tangerine slices. Bake the cake for a little more than an hour at a temperature of 170 ° C, and then cover the cooled cake with egg white, whipped with sweet powder. The Christmas cupcake can be decorated with tangerine slices and spruce branches.

Well-baked Christmas baked goods can last for years. They say that the oldest cupcake in the world was baked in 1878 in the USA (the United States of America is a country in North America) . It has been passed down to this day, remaining unusually fresh and soft. You can simply bake any cupcakes, and recipes and master classes for making them can be found on our website. The British Christmas cake cannot be bought in a store, it can become your family’s signature dish, the recipe of which you will pass on to your children and grandchildren...

Christmas cake recipe that needs to be made now

Fragrant, spicy, with a huge amount of dried fruits and alcoholic impregnation, the Christmas cake guarantees a New Year's mood - along with cocoa, mulled wine and ginger cookies. “Afisha Daily” found out from the creator of the “Natasha Baked” project a recipe for impeccable New Year’s baking - we recommend that you do not put it off and prepare it quickly.

Creator of the project “Natasha baked”

Ingredient ratio

A flawless cake has a silky, slightly crumbly texture. It should be moist and quite dense, with an even crumb. In order to make a good traditional cake, you need only four ingredients: flour, sugar, butter and eggs. Our recipes are based on a basic pound cake: all ingredients are taken in equal quantities - one pound (approximately 450 g). This amount is enough for two molds. You can experiment endlessly with the pound cake recipe: add filling, replace some of the wheat flour with another, and so on. All this, of course, is at your own risk and risk, because any ingredient plays a role not only in developing taste, but also texture. It is not allowed, for example, to greatly reduce the amount of sugar or replace it with honey and expect a light crumb - most likely, it will be even denser than usual. The cake will turn out completely different if you change the butter to vegetable oil - but in this case there is a question of taste. The perfect recipe can only be found through trial and error.

New Year's cake differs from the usual ratio of ingredients. We deliberately reduced the amount of sugar, because the main ingredient in it is dried fruits. Firstly, they themselves are quite sweet, and secondly, the New Year's cake should not be airy - its texture would be more accurately described by the English word chewy. We also replaced some of the wheat flour with crushed almonds - this makes the cake more tender, and adds a marzipan note to the smell.

Dough kneading technique

Usually the dough is prepared like this: first beat the butter and sugar, then add the eggs and flour. When you beat the butter and sugar, air bubbles are formed, which makes the cake airy. For this method, the temperature of the oil is very important: if the oil is very cool, then it can be under-beaten, if it is very warm, then it will begin to melt and will not be able to hold air bubbles.

There is another technique - reverse creaming, when flour is combined with butter at room temperature, and eggs are beaten with sugar. This technique gives more small bubbles, due to which the texture will become soft and silky, the cake will be the softest, but not as airy as with the classic method. Reverse creaming is easier and more reliable to perform, so I would recommend it to newbies. I personally prefer the texture of these particular cupcakes.

Preparation of dried fruits

Use those dried fruits that you like: prunes, dried apricots, pears, figs, dates, plums, cranberries. If you don't like raisins, just don't add them - it won't make the cupcake any worse, but you'll literally enjoy it.

You need to think about dried fruits in advance: it is better to pour orange juice and alcohol into the fruits about a week before baking (average rum or cognac will do here), mix everything and close tightly. Soaked fruits will give off water and a corresponding, slightly intoxicating smell to the cake. We use 100 grams of juice and rum per 1 kilogram of dried fruit. If you haven’t prepared in advance, you can cheat - heat dried fruits with juice, add rum or other alcohol, stir, close tightly and leave overnight (that is, in the dark) .

We also add candied orange peels to the filling. They are easy to prepare at home - you can find a large number of recipes on the Internet.

Excerpt

It is important to realize that the New Year's cake will be stored even longer than usual: dried fruits will not allow it to dry out, and sugar, which acts as a preservative, will not allow it to spoil. After the finished cake has cooled, it must be wrapped in paper, foil or film and left for at least a day, or better yet, for several weeks or a month. The longer, the tastier. But remember that everything is great in moderation and storing a cupcake for six months is not a good idea.

Ingredients

- Butter - 130 g
- Sugar - 100 g
- Eggs - 3 pieces
- Flour - 100 g -
Chopped almonds - 50 g
- Salt - ½ teaspoon
- Spices (any you like) - 1 teaspoon
- Dried fruits (already soaked in juice and alcohol) - 500 g
- Candied fruits - 50 g

Three of the most common and fast Christmas cupcakes

Articles

Soak dried fruits in rum in July, bake at the end of November, wrap in parchment and leave for a month until Christmas, periodically “soldering” with rum. The process of making stollen is certainly full of charm and makes you feel like a true lady. But when life suddenly ceases to be stable, when you don’t have time to sit down all December, and you start thinking about how to celebrate the New Year no earlier than the morning of the 31st, such things just look funny. I'd like a cupcake. And for yourself, and as a gift, and to take to a visit. So, it turns out that there are a lot of much more common options. Even ones that can be created in an hour from start to finish.

Firstly, there are cupcakes that do not require preparatory soaking of dried fruits and subsequent aging in finished form. Why soak dried fruits? So that they absorb the smell of rum and become wet. Why stand the finished cake? Because during baking, dried fruits do not have time to impart their own taste and smell to the dough. And they have time to age in a month, which is why the cake becomes much tastier. Is it possible to achieve all this quickly? It turns out yes. But to do this we need to turn technology on its head. Combine the watery dough ingredients with alcohol, dried fruits and spices in a saucepan and boil for 10 minutes. Add dry ingredients (flour, etc.) to the resulting mixture and bake. The result is a cake that is insanely good right out of the oven.

No-stand Christmas cake

Servings: 16–32 (1 muffin, 22–24 cm in diameter, weighing 2 kg, or 4 muffins, 13–14 cm in diameter, weighing 500 g each)

prunes - 350 g;
raisins - 250 g;
dried cranberries - 125 g;
candied lemon and/or orange peels (optional) - 50 g;
butter - 175 g
dark brown sugar - 350 g;
salt - ¼ tsp;
espresso - 50 ml;
dark rum or cognac - 75 ml;
oranges - 2 pcs.;
cinnamon - ½ tsp;
cloves - ½ tsp;
ground ginger - ½ tsp;
nutmeg - ½ tsp;
cocoa powder - 4 tbsp;
eggs - 3 pcs.;
flour - 150 g;
ground almonds - 75 g;
baking powder - ½ tsp;
soda - ½ tsp;
confectionery beads and/or glitter for decoration (optional).

Preheat the oven to 150°C. For baking, a round iron pan with a diameter of 22–24 cm (split or not) or four cardboard pans for Easter cakes with a diameter of 13–14 cm are suitable. If you use an iron pan, cover it with parchment, covering the bottom and sides.

Finely grate the zest and squeeze the juice of the oranges.

Melt butter in a saucepan, add prunes, raisins, cranberries and candied zest, sugar, espresso, rum, orange juice and zest, cinnamon, cloves, ginger, nutmeg and cocoa powder. Bring to a boil and cook, stirring, over low heat for 10 minutes. Remove from heat and let stand uncovered for 30 minutes - 2 hours.

Scramble the eggs, add to the pan, stir. Mix flour with almonds, baking powder, soda and salt, add to the pan, stir.

Pour the batter into the molds, level and bake for 45 minutes - 1 hour for small cupcakes and 1 hour 30 minutes - 1 hour 45 minutes for a huge cupcake (a wooden skewer inserted into the middle of the cupcake must come out clean). Remove from the oven and let cool in the pans.

Serve immediately or wrap in film (if you used an iron form, remove it without removing the parchment; do not remove paper forms) and store until serving for up to 4 weeks at room temperature, then in the refrigerator for up to 6 months.

Ginger gingerbread on dark beer

Servings: 16–24 (gingerbread 22 x 32 cm, weighing 1.6 kg)

butter - 140 g;
light brown sugar - 360 g;
dark brown sugar - 220 g;
dark beer - 240 ml;
ground ginger - 2 tsp;
ground cinnamon - 2 tsp;
ground cloves - ¼ tsp;
flour - 250 g;
soda - 2 tsp;
sour cream with a fat content of 25–30% - 300 g;
eggs - 2 pcs.;
sweet powder for decoration.

For baking you will need a deep rectangular mold 22 by 32 cm or a similar size, iron, silicone or foil. If the mold is iron, cover it with parchment, covering the bottom and sides. If it’s foil, just grease it with vegetable oil.

Preheat the oven to 165°C.

Combine butter, light brown sugar, dark brown sugar, beer, ginger, cinnamon, cloves in a saucepan. Place over low heat and cook, stirring, until the butter melts. Remove from heat.

Mix flour with soda, add to the pan and stir quickly with a whisk. Combine sour cream and eggs and whisk. Add to the pan and stir. Pour the dough into the pan and bake for about 45 minutes. Check readiness by piercing the gingerbread with a wooden skewer - it should come out unstained. Remove from the oven, let cool and cut into squares. Serve sprinkled with sweet powder.

Hot spicy cake in caramel sauce

flour - 150 g;
dark brown sugar - 100 g;
baking powder - 1 tsp;
ground ginger - 1 tsp;
cinnamon - ½ tsp;
nutmeg - ½ tsp;
testicles - 1 pc.;
milk - 125 ml;
vegetable oil - 60 g.

dark brown sugar - 200 g;
ground ginger - 1 tsp;
cinnamon - ½ tsp;
nutmeg - ½ tsp;
butter - 30 g;
boiling water - 500 ml.

Preheat the oven to 220°C. Grease a deep rectangular one-piece mold 18 by 28 cm or a similar size with vegetable oil.

Mix flour with brown sugar (100 g), baking powder, ginger (1 tsp), cinnamon (1/2 tsp) and nutmeg (1/2 tsp). Scramble the egg with milk and vegetable oil. Pour the egg mixture into the flour mixture and stir quickly until the flour is wet. Pour into mold.

Sprinkle the dough with the remaining sugar (200 g), ginger (1 tsp), cinnamon (1/2 tsp) and nutmeg (1/2 tsp). Spread the butter on top in chunks and pour boiling water on top.

Place in the oven for 25–30 minutes (the cake will set and float, and the sugar and water will form a thick, dark caramel sauce). Remove from the oven, let sit for 10-15 minutes and serve hot, with ice cream or whipped cream.