Christmas Cake

Sri Lankan Christmas Cake

Ingredients

Soaked fruit mixture

• 100g currants

• 125g sultanas

• 125g raisins, chopped

• 125g pumpkin preserve (candied winter melon, puhul dosi), chopped 

• 100g Ginger preserve or candied ginger, chopped

• 100g candied lemon peel, chopped

• 100g chow chow preserve, chopped

• Zest of 1 lemon

• 125g cashew nuts, chopped

• 1 heaped teaspoon mixed spice: Equal parts of cinnamon, nutmeg and cloves

• 2 teaspoons vanilla extract

• 2 teaspoons almond extract 

• 2 teaspoons rose extract

• ¼ cup jam (marmalade, pineapple or strawberry)

• ¼ cup honey 

• ¼ cup brandy

Cake

• 5 egg whites

• 6 eggs yolks

• 250g sugar

• 50g red glace cherries, chopped

• 50g green glace cherries, chopped

• 125g semolina

• 125g butter

• Extra brandy to brush the top of the cake

Marzipan

• ½ egg white

• 150g ground almond or cashews

• 200g icing sugar, sifted, plus extra for kneading and rolling out

• 1 teaspoon almond extract  

 

Method

 

Step 1: Soak dried fruits  

• Add all the ingredients listed under “Soaked fruit mixture” section in a large mixing bowl and mix well.
• Cover with an airtight lid.
• Give the bottle a shake every day to make sure all the fruits get a chance to absorb the alcohol. 
• Allow the mixture to soak at room temperature for a week (minimum 3 days).
• Brandy is normally used for this cake. You substitute brandy with whiskey or arrack.

Step 2: Preheat the oven

• Preheat the oven to 150°C/ 300°F.

Step 3: Line the cake tin/tray

• Cake tray size: 23cm x 23cm x 8cm
• Grease cake tin/tray. 
• Add line the cake tin with 4 baking papers (you can also line the tin with 3 papers and 1 with baking paper).

Step 4: Semolina & butter mix 

• Add semolina into a pan and toast it over low heat for about 5 minutes, stirring occasionally. 
• Add butter to a bowl and add toasted semolina. Mix until the butter melts. Set aside.

Step 5: Make the cake 

• Cut red and green glazed cherries. Set aside.
• Whisk the egg whites until soft peaks form. Set aside.
• Add egg yolks and sugar in a bowl. Beat until the mixture is creamy and pale.  
• Add semolina and butter mixture. Beat until combined.  
• Add chopped cherries followed by soaked fruit in batches and beat until combined. Make sure not to over mix. 
• Add whisked egg whites in batches. Fold in the egg whites with a wooden spoon. 
• Pour the cake mixture into the lined cake tin. 

Step 6: Bake the cake 

• Bake the cake at 150°C/ 300°F (130°C/ 265°F fan) for 1 ½ hours or until a toothpick inserted comes out moist and clean.
• Leave the cake to cool completely on a wire rack. 

Step 7: Marzipan

• Add all the ingredients listed under “Marzipan” section in a mixing bowl. Mix until combined.
• Knead briefly with your hands. Do not overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake.
• Dust the surface with icing sugar.
• Roll the marzipan into 2mm thickness.

Step 8: Assemble the cake

• Brush the top of the cake with brandy.
• Place the marzipan on top of the cake.
• Trim the excess marzipan. 
• Cut the cake into pieces.

           Enjoy...!!!