Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

zoe's greek fruit cake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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.

►
yield 30 - 35 small slices
cook time 4 Hr
method Bake

Ingredients For zoe's greek fruit cake

  • 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

How To Make zoe's greek fruit cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT