Muffin
Description
In this version of the popular cake, homemade candied pumpkin is added to the batter, which perfectly complements the flavor palette of the pastry. However, if desired, it can be substituted with any other. Similarly, if needed, the corn flour specified in the recipe can be replaced with an equal amount of wheat flour. But keep in mind that the cake will be less crumbly. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Rinse and dry the raisins, and take the butter out of the refrigerator in advance so that it becomes soft. As add-ins, choose one or several varieties of raisins and any candied fruit you like.
- 2
Step 2
From the specified amount of wheat flour, take 1 tablespoon and mix it with raisins and candied fruit pieces. Set the prepared add-ins aside while the dough is being made.
- 3
Step 3
Cream the softened butter with sugar until smooth, then add the eggs one at a time, mixing the mixture thoroughly with a spoon or whisk.
- 4
Step 4
Add lemon or orange zest to the butter‑egg mixture (the specified amount corresponds to the zest taken from one large fruit), and combine the components.
- 5
Step 5
Mix the remaining dry ingredients: corn and wheat flour, as well as the leavening agent. Add them to the dough in batches while sifting and mixing.
- 6
Step 6
Add the previously prepared dried fruits to the resulting thick dough and mix again.
- 7
Step 7
Prepare a baking pan and spread the dough with dried fruits into it. Place it in an oven preheated to 170 degrees.
- 8
Step 8
Bake the "Dandy" cake for 40‑50 minutes, checking doneness with a wooden skewer. Leave the finished cake in the turned‑off oven for another 5‑10 minutes, then let it cool at room temperature.