This cake, although polish, has permanently entered the greek gastronomic landscape, thanks to the Father Teofani of the monastery Vronda (Samos island), who even fell in love with this special fruitcake.
Once, for some holidays, I made a fruitcake and took it to the monks to offer it, and that’s that just happened. It was love at first sight.
FRUITCAKE
15
minutes35
minutesThis cake, although polish, has permanently entered the greek gastronomic landscape, thanks to the Father Teofani of the monastery Vronda (Samos island), who even fell in love with this special fruitcake.
Once, for some holidays, I made a fruitcake and took it to the monks to offer it, and that’s that just happened. It was love at first sight.
Father Teofanis no longer wanted from me baklava or almond cookies, he just wanted THIS polish fruitcake.
The fruitcake legend has grown ta local women asked for a recipe and yes, my fruitcake became a specialty on Samos.
Here you will find an extremely simple recipe for this cake, remember that the fruitcake is a powder cake (with baking powder) and in principle there is no possibility that it will go wrong. So let’s get to work!
Ingredients (for two cakes)
0.5 kg flour – wheat, cake, whatever you have.
one butter (200-250 grams)
6 eggs
one cup of sugar (200-250 ml, as you want)
two flat teaspoons of baking powder
50 ml brandy or even ordinary vodka (I recently use Greek moonshine and also works) to wet the raisins
600 grams (in total) chopped dried fruit, I give it: 400 grams of fruit mix and 200 grams of nuts and almonds.
Directions
- Add eggs, sugar, butter, baking powder into the mixer and turn it on to mix everything.
- I separate the raisins and “soft” delicacies aside and add alcohol on it, stir it. This will “soften” them, I will say from experience that an hour is enough to make everything soft.
- Then add the alcohol from the raisins and sprinkle them with flour, I add the rest of the dried fruit and nuts and mix everything together. Flour adheres very easily to dried fruit and nuts because they are wet, and dried fruit will not fall to the bottom.
- Then I pour the contents of the mixer into a large bowl and pour out the remaining flour from half a kilogram and mix, add our delicacies and mix again (this time it is really hard).
- A very thick dough is created for us, which we put into a baking tray lined with baking paper.
- Put everything into the preheated 160 oven, after 35 minutes the cake is ready.
