zoe's greek fruit cake

Name: Zoe's Greek Fruit Cake
Cook time: 4 h
Yield: 30
Cuisine: Greek
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

6 Pinches

Betty Bramanis

Sydney

Updated on Nov 21, 2018

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.

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prep time

cook time 4 Hr

method Bake

yield 30 - 35 small slices

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

How To Make zoe's greek fruit cake

Step 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.

Step 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.
Step 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.
Step 4

Beat in the apricot jam (you may need to heat it slightly in the microwave) and the fruit/brandy mixture and stir well.
Step 5

Sift the flours and cinnamon into the bowl and fold through with the chocolate and nuts.
Step 6

Pour into the prepared pan and bake in the pre heated oven for about 4 hours, a tooth pick should come out clean.
Step 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.
Step 8

Slice and dust with icing sugar.
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