Posted by Kroocrew on Thursday, August 20, 2009 Under: Srilanka
Traditional Christmas Cake of Sri-Lanka is supposed to be the richest and the most delicious of all Christmas cakes. Start making it around mid November and by Christmas it will be more delicious.
- 250 g seedless dark raisins
- 350 g seedless golden raisins
- 250 g mixed glace fruit
- 250 g preserved ginger, drained
- 500 g (1 jar) chow chow preserves or melon and ginger jam, drained*
- 125 g mixed citrus peel (no pith)
- 250 g glaced cherries
- 250 g raw cashews or blanched almonds
- 1 cup brandy
- 3/4 cup butter
- 2 cups (granulated) sugar
- 12 egg yolks
- 6 egg whites
- 2 teaspoons grated lemon rind
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon grated nutmeg
- 3/4 teaspoon ground cloves
- 2 tablespoons vanilla essence
- 1 tablespoon almond essence
- 2 teaspoons rose essence
- 1 tablespoon Golden Syrup
- 2 cups semolina flour (lightly roasted with a little butter)
The day before :
- Chop raisins, mixed glace fruit, preserved ginger, chow chow preserves and citrus peel into small pieces.
- Cut glace cherries in halves.
- Chop nuts very finely.
- Combine fruits and nuts in a large bowl, sprinkle with 1/2 of the brandy, cover and set aside for 24 hours to allow fruit to absorb more of the brandy.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Add grated lemon rind, cardamom, nutmeg, cloves, vanilla, almond, rose essence and Golden Syrup and mix well.
- Add the semolina and mix until well combined.
- Add the brandied chopped fruit and nuts, stirring until fruit and nuts are dispersed evenly throughout the batter.
- In another mixing bowl, beat egg whites until stiff.
- Gently fold the beaten egg whites throughout the cake batter.
- Turn into prepared cake pan.
- Bake in a 275F (130*C) oven for 2 1/4 to 1 1/2 hours. (You may cover the cake pan with foil after 3 0 minutes to prevent over-browning.)
- Cool in pan on wire rack for 15 to 20 minutes, then remove cake from pan.
- Sprinkle with remaining brandy & allow cake to cool completely, preferably overnight.
- Wrap cooled cake tightly in foil.
- Drizzle 1 to 2 tablespoons brandy over the cake every week to keep it moist.
- You can keep this cake for a year or longer in an airtight container.
Serves 24 - 30
You may cover it with almond icing if desired.
In : Srilanka