How to make a delicious cranberry muffin for Christmas

CHRISTMAS CAKE WITH CRANBERRIES AND PECANS

Every year I am sure to try some new Christmas baking recipe. At the moment, my clear favorite is the Christmas "black" pudding, and if you need a quick one, then there's also the "tricky" fruitcake, which doesn't need to be seasoned, and oh already all juicy and awesome)))

For 8-10 servings you need

Ingredients:

125g butter

125g cane sugar

130 g dried cranberries

130 g dried apricots

60 g dried figs

zest and juice of 1/2 large orange

3 tsp. brandy

100 g pecans (walnuts can be replaced with walnuts)

150g wheat flour

1 tsp. baking powder

1 tsp. ground ginger

0.5 tsp. cinnamon

2 eggs

25 g candied ginger

For decoration

2 tbsp apricot jam, powdered sugar, 100-150g marzipan

Method:

All products should be at room temperature. Preheat the oven to 150C.

1. Beat the butter with the sugar until white. At the end of the beating, add the eggs, orange juice and zest and brandy, one at a time.

2. Sift flour with baking powder, add spices. Chop the dried fruit (if very dry, soak in water or even better, in brandy), coarsely chop the nuts and add to the flour.

Mix the flour mixture with nuts / dried fruits add to the mixture of butter / sugar / eggs mix thoroughly.

3. Place in a muffin tin and bake on the middle shelf for 1 hour at 150C, then turn down to 140C, cover with foil if necessary and bake until done, about 30 minutes more.

Check if it is ready with a wooden stick. Leave to cool.

4. Brush the top of the cake with warmed apricot jam. Sprinkle the work surface of the table with powdered sugar, thinly roll out the marzipan, cut a strip according to the size of the cupcake. Using a rolling pin, transfer the marzipan to the cupcake.Decorate at your discretion.