Zoes Greek Fruit Cake Recipes

ZOE'S GREEK FRUIT CAKE

Zoe's Greek Fruit Cake image

A rich fruity fruit cake studded with chocolate and finished with a big slurp of brandy and then slowly baked. This is not a recipe to be rushed, but rather to savour and enjoy the process of baking.

Provided by Betty Bramanis

Categories Cakes

Time 4h

Number Of Ingredients 19

Ingredients

375 g raisins (13 oz)
250g (9 oz) pitted prunes, chopped
250g (9 oz) pitted dried dates, chopped
150 g (5.5 oz) sultanas
125g (4.5 oz) currants
100g (3.5 oz) glace cherries - i double these!!
1 cup brandy
1/2 cup apricot nectar
1 cup butter, softened
1 1/2 cups brown sugar, firmly packed
1 tablespoon vanilla
4 large eggs
1/2 cup apricot jam
2 cups self flour
1/2 cup self raising flour
1 tablespoon ground cinnamon
130g (4.5 oz) almonds, chopped
100g (3.5 oz) walnuts, chopped
200g (7 oz) quality dark chocolate, chopped

Steps:

1. DAY 1: In bowl, soak all the dried fruit, brandy and apricot nectar for a minimum of 2 hours, overnight is best. Stir occasionally.
2. DAY 2: Pre-heat oven to 140oC (285oF). Grease and line 23cm (9 inch) square cake tin with a double or triple layer of baking paper. Wrap the outside with a double layer of newspaper and secure with string.
3. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each one has been added.
4. Beat in the apricot jam (you may need to heat it slightly in the microwave) and the fruit/brandy mixture and stir well.
5. Sift the flours and cinnamon into the bowl and fold through with the chocolate and nuts.
6. Pour into the prepared pan and bake in the pre heated oven for about 4 hours, a tooth pick should come out clean.
7. Leave cake to cool completely in the tin. Leave for at least one night in the tin (covered in a clean tea towel). Best if left a few days.
8. Slice and dust with icing sugar.

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