Quick easter cake with fruits & nuts filling

Here’s a recipe for a quickly cooked Easter cake stuffed with nuts and candied fruits.⠀

It is very simple, yeast-free, and it tastes like a delicious cupcake. The Easter cake is very tasty, moist and aromatic!

The calculation is for 2 Easter cakes (diameter 9 cm | 3.5 inch, height 9 cm | 3.5 inch).

1. Pour the candied fruits with rum or orange juice, and put it in the fridge overnight.
2. Melt the butter, and cool it to the room temperature.
3. Whip the egg with sugar into a fluffy light mass. Add the butter, the sour cream and the warm milk, and whisk until combined.
4. Mix all the dry ingredients, and combine them with the liquid ones; add the candied fruits and the alcohol.
5. Stir the dough, and leave it for 20 minutes.
6. Pour the dough into the molds, filling them for 2/3; bake the Easter cakes at 180C (356F) for about 60 minutes. Take them out, and pierce at the bottom with two wooden skewers; turn them upside down, and put on the walls of the pan (container). Cool the cakes.
7. When the cakes are completely cool, cut a round middle with a sharp knife inside. Carefully remove the top, and cut off its upper part, leaving about 1-2 cm (0.4 to 0.8 inch).
8. Make a hole in the cake, using a spoon or a knife, not reaching the bottom for 1.5 - 2 cm (0.6 to 0.8 inch).

1. The filling can be absolutely any to your taste: berries, fruits, chocolate…
2. In this recipe we have a creamy one with dried cranberries, nuts and candied orange fruits.
3. Whip the cheese, the cream and the powdered sugar. Add the candied fruits, and fill the cakes. Close them with the top.
4. Decorate the Easter cake at your discretion (with fondant/icing/Swiss meringue, powdered sugar, etc.).