Classic New Year's cupcake

Prepare dried fruits a day before baking the cake.

Place all dried fruits and orange zest in a deep bowl.

Prepare the syrup. Combine the orange juice, water, and sugar in a saucepan and bring to a boil.

When all the sugar has dissolved, pour in the rum and remove the syrup from the heat.

Pour the resulting syrup over the dried fruits.

Let them sit for 24 hours, covering the bowl with cling film.

The next day, strain the dried fruit through a sieve, but don't discard the syrup. We'll need it later.

Place soft butter in a deep bowl, add sugar and salt.

Mix the ingredients thoroughly using a mixer.

Add eggs one by one to the fluffy butter mixture.

Mix everything well each time.

Pour in honey and rum.

Stir the mixture again.

Add spices.

Then pour the mixture of flour, soda and baking powder through a sieve.

Carefully stir the mixture until smooth, using a spatula.

Add dried fruits.

Mix the dough again.

Transfer the dough into a pre-prepared form.

Bake the cake at 150 degrees for 2 hours.

Strain the remaining dried fruit syrup through cheesecloth or a sieve, bring to a boil, and then cool. Add another 50 ml of rum, if desired.

Soak a piece of gauze in the cooled syrup and wrap the cooled cake in it.

Then wrap the product in foil and put it in the refrigerator for at least 5-7 days.