- dried fruits - 6 Cups
- walnuts - 1 1/2 cups
- cognac - 1 3/4 Glass
- 1/2 cup butter
- light brown sugar - 3/4 Cups
- big eggs - 3 pieces
- flour - 5.5 Glass
- salt - 5.5 teaspoons
- Ground cinnamon - 0.75 teaspoons
- Ground cardamom - 0.5 teaspoons
- ground cloves - 0,25 teaspoons
- apricot jam - 1/2 cup
In a large bowl, mix the dried fruits, nuts and 1/4 cup of cognac. Cover with a plastic wrap and leave for 8 hours (or 1 day), stirring occasionally. In a large bowl, using an electric mixer, whip butter and sugar. Add eggs one at a time. In a small bowl, mix together the flour, salt and spices. Reduce speed and gradually add flour to the oil mixture. Add the dried fruit to the dough. Preheat the oven to 150 degrees. Lay out two baking sheets with paper wrappers for cupcakes, filling each 1 with a full tablespoon of dough. Bake until golden brown, from 25 to 30 minutes. Lubricate ready-made cupcakes 1/2 cup of cognac and lay on the grill to completely cool. Before serving, lubricate cupcakes with warmed apricot jam. Closed cupcakes are stored in the refrigerator for up to 1 month.
Servings: 48