Zoes Greek Fruit Cake Recipes
ZOE'S GREEK FRUIT CAKE
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
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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