English cupcake

English cupcake for Sunday tea - this is the name of this delicious, delicate and very fragrant cupcake with candied fruit and hazelnuts. From personal experience, I can only add that an English tea cake goes very well with Italian coffee.

Ingredients

• Flour - 300 g
• Baking powder - 1 teaspoon
• Powdered sugar - 250 g
• Butter - 250 g
• Starch - 50 g
• Eggs - 4 pcs.
• Raisins (pitted) - 75 g
• Candied fruits (lemon, orange or other) - 150 g
• Glazed cherry (can be replaced) - 75 g
• Dried apricots - 75 g
• Hazelnuts - 75 g
• Rum - 2 tbsp. spoons

Directions

1. In a bowl we put 75 grams of raisins, 75 grams of candied lemon, 75 grams of diced dried apricots, 75 grams of glazed cherries cut into circles, 75 grams of orange or other candied fruits, I use candied kiwi fruit, 75 grams of lightly chopped hazelnuts. You can change the set of candied fruits according to your taste and discretion. Add two tablespoons of rum. We mix.
2. Add 50 grams of flour, mix again. And we set aside.
3. Put 250 grams of soft butter in a mixer bowl, add 250 grams of powdered sugar. Beat butter and sugar on high speed. Continue beating while adding four eggs, one at a time.
4. In a separate bowl, mix 250 grams of baking flour with 50 grams of starch. Reduce the mixer speed and gradually add flour with starch, continue to mix until a homogeneous dough is obtained.
5. Add a mixture of candied fruits with nuts to the dough and mix well by hand.
6. Line the bottom of a rectangular pan with parchment paper and brush with oil. Put the dough into a mold.
7. We bake an English cake at a temperature of 175 degrees Celsius for 70-75 minutes. Readiness is checked with a wooden stick. Put the finished cake on a wooden board. Cool, let the cake rest for 3-4 hours.
8. Cut and serve with tea or coffee.