Spicy Christmas cake with dried fruits and candied fruit

There will be a lot of juicy, tasty, fragrant dried fruits and candied fruits and quite a bit of dough, which will smell like a whole bunch of spicy spices.

Ingredients

• Dried fruits and candied fruits soaked in syrup - 400 g
• Butter - 70 g
• Egg - 1 pc.
• Wheat flour - 50 g
• Almond flour - 25 g
• Sugar - 25 g
• Honey - 10 g
• Jam (any to taste) - 20 g
• A mixture of spices (cinnamon, cloves, star anise, cardamom, nutmeg) - 1 teaspoon
• Salt - 2 good pinches
• Powdered sugar (for dusting cake) - to taste

Directions

1. All ingredients must be at room temperature.
2. The weight of dried fruits and candied fruits is indicated already soaked in syrup.
3. You can take a mixture of any spicy spices you want. I ground cinnamon, cardamom, star anise, cloves and nutmeg in a coffee grinder.
4. You can take any jam. I had apricot.
5. I turn on the oven, let it warm up to 150 degrees.
6. Add the sugar to the softened butter and beat until fluffy.
7. (If dried fruits and candied fruits were soaked in pure alcohol without sugar, then the amount of sugar in the dough should be increased to 50 grams.)
8. Add an egg at room temperature and beat for a couple more minutes until smooth and fluffy.
9. I add spices, salt, jam and honey. Mix everything well or beat with a mixer until smooth.
10. Then I sift all the flour to the rest of the ingredients and mix well with a mixer.
11. Add dried fruits and candied fruits and mix. This is how the picture should look like.
12. Even raw, the flavors are simply divine...
13. I'm preparing the form. The size of the form in which I bake is 11x20 cm. I grease the sides and bottom of the form with butter and line it with parchment paper.
14. I spread the dough into a mold. I smooth it out so that there are no gaps.
15. I cover the form with foil so that the top does not burn, and the cupcake is well baked inside. I send it to the oven and bake a spicy cake with dried fruits and candied fruits at 140-150 degrees for about 2-2.5 hours.
16. My cake took 2 hours and 10 minutes to bake. 1 hour 50 minutes baked under foil.
17. While the cake is hot, you can smear it with any strong alcohol or syrup, but I had enough of everything in dried fruits. Or, after cooling, you can cover the cake with protein glaze.
18. Let the cake cool completely and take it out of the mold.
19. The weight of the cake turned out to be 570 grams.
20. Sprinkle the cake well with powdered sugar.
21. At this stage, you can wrap the cake in cling film or parchment paper and put it in the refrigerator to ripen for 2-3 weeks.