Delicious Sri Lankan Christmas Cake recipe – By Malsha – eLanka
Prep Time: 45 minutes | Cook Time: 1 hour 30 minutes |
Ingredients
For the fruit mix:
- 500g mixed dried fruits (sultanas, raisins, currants)
- 200g chopped candied peel (pumpkin preserve, chow chow, or pineapple)
- 100g glacé cherries (chopped)
- 100g cashew nuts (chopped)
- 3 tablespoons brandy or sherry
- 1 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
- 1/2 teaspoon nutmeg powder
For the cake batter:
- 250g unsalted butter (softened)
- 200g brown sugar
- 6 large eggs (room temperature)
- 2 teaspoons vanilla essence
- 200g semolina
- 1 teaspoon baking powder
For the glaze (optional):
- 2 tablespoons apricot jam
- 2 tablespoons warm water
Instructions
- Prepare the fruit mix:
- In a large bowl, combine the dried fruits, candied peel, glacé cherries, and cashew nuts.
- Sprinkle in the spices (cinnamon, clove, nutmeg) and pour in the brandy or sherry.
- Mix well, cover the bowl, and let it rest overnight or for at least 6-8 hours.
- Prepare the cake batter:
- Preheat the oven to 150°C (300°F). Grease and line a 9-inch square baking tin with parchment paper.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla essence.
- Gently fold in the semolina and baking powder until combined.
- Combine batter and fruit mix:
- Add the soaked fruit mixture to the cake batter and gently fold everything together. Ensure the fruits are evenly distributed.
- Bake the cake:
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the tin.
- Optional glaze:
- Warm the apricot jam with water and brush it lightly over the cooled cake for a glossy finish.
- Slice and serve:
- Let the cake rest for at least 24 hours before cutting to allow the flavors to mature. Serve in small slices and enjoy!
Tips:
- You can add more nuts like almonds or walnuts for extra texture.
- Feel free to adjust the amount of brandy or sherry to your preference.
- Store the cake wrapped in parchment and foil for up to 2 weeks.
Enjoy this festive Sri Lankan treat with family and friends!
