I love Christmas cakes for their flavor, for the fact that it can be baked in advance, and is also perfect as a gift. You can start now, so don't put it off until later. From the resulting number of ingredients, we get 1 cupcake weighing 700-750 g and measuring 9*20cm. But I make a double portion at once, so we never limit ourselves to one.
You need to start with dried fruits. Do more, you won't regret it. On the cake I have about 125 g of soaked mixture (dried fruits+nuts). They are stored for a long time, so do it with a stock.Wash dried fruits, cut large pieces.
Wash the nuts, dry them in a dry pan and also chop them into small (but not into crumbs) pieces.
Lay tightly in a jar and pour alcohol, almost level and put in the refrigerator for at least a day, better more.
125 g of butter at room temperature, beat together with the sugar until white.
Add the egg, without ceasing to beat.
If you make a double portion, add 1 egg, after each whipping.
Add cottage cheese with sour cream and zest.
Add the most recent flour. Stir. You can already use a spatula.
A little bit of the dough aside.
Add the soaked dried fruits and nuts to the rest.
Stir. The dough is thick.
Put in the form of 2/3.
Cover the top with a deferred dough ( this is done so that dried fruits that stick out a little outside do not burn)
Bake in the top-bottom mode, in a preheated 170*C oven for about 50-60 minutes.
Still hot, cover with melted butter and sprinkle with powdered sugar.
Wrap the cooled cake in gauze soaked in alcohol. Top cover with parchment paper. and put in a cool place ( in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it again in a cool place.
If you will give, warn that if you do not immediately eat, you must store it in the refrigerator.Bon appetit.