Delicious Sri Lankan Christmas Cake recipe – By Malsha – eLanka

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Optional glaze:
   • Warm the apricot jam with water and brush it lightly over the cooled cake for a glossy finish.
6. 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!