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 :  
  1. Chop raisins, mixed glace fruit, preserved ginger, chow chow preserves and citrus peel into small pieces.  
  2. Cut glace cherries in halves.  
  3. Chop nuts very finely.  
  4. 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.  
After 24 hours (or more), grease a 10-inch cake pan and set aside.  
  1. In a large mixing bowl, cream butter and sugar until light and fluffy.  
  2. Add egg yolks, one at a time, beating well after each addition.  
  3. Add grated lemon rind, cardamom, nutmeg, cloves, vanilla, almond, rose essence and Golden Syrup and mix well.  
  4. Add the semolina and mix until well combined.  
  5. Add the brandied chopped fruit and nuts, stirring until fruit and nuts are dispersed evenly throughout the batter.  
  6. In another mixing bowl, beat egg whites until stiff.  
  7. Gently fold the beaten egg whites throughout the cake batter.  
  8. Turn into prepared cake pan.  
  9. 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.)  
  10. Cool in pan on wire rack for 15 to 20 minutes, then remove cake from pan.  
  11. Sprinkle with remaining brandy & allow cake to cool completely, preferably overnight.  
  12. Wrap cooled cake tightly in foil.  
  13. Drizzle 1 to 2 tablespoons brandy over the cake every week to keep it moist.  
  14. 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.