The best dried fruit and nut muffin

Votes: 2

Time: 14 hours 30 minutes
Complexity: easily
Servings: 2

Nutritional value per serving:

Serving size: 1 of 28 servings
Calories 366, total fat 17 G., saturated fats 5 G., proteins 5 G., carbohydrates 47 G., fiber 3 G., cholesterol 44 mg, sodium 96 mg, sugar 34 G.

Dried fruit cake has become a national holiday joke in the United States, as if the same loaf is given away every year for Christmas. Despite the ridicule, this recipe attempts to rehabilitate it, and it must be said, the result is magnificent. The cake is literally filled with a wealth of natural dried fruits, citrus, nuts, and spices, and infused with aromatic brandy, resulting in a soft and moist cake. A true taste of the winter holidays! The ingredients listed make two cakes, so one is perfect for gifting to friends or neighbors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups golden raisins
0.5 cups black raisins
1 cup dried apricots, cut in half
1 cup dried figs, halved
0.5 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 tbsp. pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tbsp chopped candied ginger
3/4 teaspoon pumpkin pie spice
A pinch of ground cloves
1 cup brandy + 2 tbsp for greasing
1/4 cup orange liqueur
0.5 cups unsulfured molasses
2 cups premium flour
1 teaspoon baking powder
1/4 teaspoon of baking soda
3/4 teaspoon coarse salt
220 g unsalted butter, room temperature
1.5 cups dark brown sugar
4 large eggs, room temperature
1.5 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, raisin, dried apricots, figs, prunes, dates, walnuts, lemon zest, candied fruit, pumpkin pie spice, carnation, Orange liqueur, brandy

Cooking the dish according to the recipe:

Combine raisins, dried apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice, and cloves in a large bowl and stir to combine.
Add 1 cup brandy, orange liqueur, and molasses and stir to coat. Cover and let sit overnight. Alternatively, cover the bowl and microwave for 2 minutes or until very hot. Leave covered and let sit until almost all the liquid has been absorbed by the dried fruit and nuts, about 2 hours.

Preheat oven to 350°F (135°C), spray two 9 x 5-inch loaf pans with cooking spray, and line each with two sheets of parchment paper, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment paper with cooking spray.
Sprinkle 0.5 cups flour over the soaked fruit mixture and toss to coat. In a large bowl, whisk together the remaining 1.5 cups flour, baking soda, baking powder, and salt.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl. Stir in the vanilla. Reduce the mixer speed to medium-low and beat in the flour mixture until smooth. Pour the batter over the dried fruit mixture and fold with a rubber spatula to distribute evenly.
Divide the batter evenly between the two prepared pans, filling each about three-quarters full. Bake until the cupcakes begin to pull away from the sides of the pan, the tops spring back when lightly pressed, and a cake tester inserted into the pan comes out clean, about 1.5 hours.
Transfer the cupcakes to a wire rack and brush with the remaining 2 tablespoons of brandy. Let the cupcakes cool in the pans for 15 minutes. Carefully remove each cupcake from the pan by the parchment overhangs and place them on a wire rack to cool completely.
To store, wrap each cupcake tightly in plastic wrap and then in foil. Wrapped cupcakes can be stored in a cool, dry place for up to 3 months.