Greek Christmas Fruit Cake

Posted On December 4, 2006

Filed under Hellenic Food

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Ingredients >
500g sultanas
375g raisins, chopped
250g currants
250g glace cherries, chopped
250ml brandy or rum
250g butter
230g soft, dark brown sugar
2 tbsp apricot jam
2 tbsp treacle
1 tbsp grated lemon or orange rind
4 eggs
350g plain flour
1 tsp ground ginger
1 tsp all spice
1 tsp ground cinnamon

Method >
Put the fruit in a bowl with the brandy and soak overnight. Preheat the oven to 150°C/300°F/gas 2. Line a 23cm round cake tin.
Beat the butter and sugar until creamy. Beat in the jam, treacle and rind. Add the eggs, beating after each addition. Stir in the fruit and the sifted flour and spices.
Spoon into the tin and smooth the surface. Tap the tin to remove air bubbles. Place on layers of newspapers in the oven and bake for about 3 hours or until a skewer comes out clean. Brush with brandy and cover with greaseproof paper. Wrap in a tea towel and leave to cool in the tin.
Drizzle with brandy once a week until Christmas. Decorate with frosted fruit for a winter look or top with glace fruit for a simple look.