This recipe is a variation of Emily Dickinson's Christmas cake, with my changes according to my tastes and preferences. For me, this is the perfect Christmas cupcake. At the moment. All the previous recipes I tried were denser in structure, more often resembling a fragrant honey cake with fruit. And this cake is loose, wet. This is the structure of cupcakes loved in our family. But this does not mean that I will not try the oven and other options. There is no limit to perfection. A set of dried fruits can be selected to taste but, in General, it should be about 400 g.
200 ml of boiling water pour a bag of Earl grey tea or any other black tea. Let it brew.
Wash the raisins, prunes and dried apricots. Cut dried apricots, prunes and dates into raisin-sized pieces. Candied fruit (I have my own orange), if necessary, also cut.
Mix all dried fruits. Add the zest and pour over the tea and alcohol (rum, cognac or Limoncello. The latter I have my own cooking exclusively for culinary purposes). Cover and leave for a few hours or overnight. Stir if possible. By morning, all the liquid will be absorbed.
Turn on the oven to heat up to 150-160 degrees.
For the dough, the oil should be soft ( not melted!) and eggs at room temperature. All this can be left on the table at night. Beat the butter and sugar for 5-7 minutes. Then enter one egg at a time, each time whipping until smooth consistency. Last of all, add honey.
Combine the egg-oil mixture with the soaked dried fruits.
Sift the flour and mix with salt, baking soda, baking powder and a mixture of spices.
Add this dry mixture to the liquid ingredients and mix quickly. As for muffins, do not knead for a long time, so that the dough does not tighten. Pour into 4 molds 20x10 cm.
Bake for 1 hour 20 minutes or longer. Check the readiness for a dry stick. If necessary, cover the cupcakes with foil.
The cake is ready to eat, but in a few days it will be even more fragrant. Can be stored in a cool place for up to 14 days.