Sri Lankan Christmas Cake Recipe – By Malsha – eLanka

Sri Lankan Christmas Cake Recipe – By Malsha – eLanka

Ingredients:

Dried Fruits (Step 1)

• 250 g Sultanas
• 100 g Raisins
• 125 g Ginger preserve or candied ginger, chopped
• 125 g chow chow, chopped
• 250 g glace cherry or macerated cherries, chopped
• 200 g Brandy

Semolina & Butter Mix (Step 2)

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• 250 g Unsalted Butter
• 200 g Semolina

Egg Yolk Mix (Step 3)

• 500 g White Sugar (Adjust to 400g based on fruit sweetness)
• 13 Egg Yolks

Spices and Flavouring

• 14 g Almond Essence
• 14 g Vanilla Essence
• 2 tsp Rose Essence
• 3 tsp Mixed Spices

Final Ingredients (Step 4)

• 40 g Golden Syrup or Bees Honey
• 200 g Strawberry Jam
• 400 g Cashews, chopped
• 400 g Pumpkin Preserve (also known as melon candy or puhul dosi), chopped

Step 5

• 7 Egg Whites, beaten to soft peaks

Assembly

• 250 g Ready-to-Roll Marzipan
• Enough Brandy to brush on the cake

Instructions:

Preheating and Tray Preparation

1. Preheat the oven to 150°C (conventional).
2. Line 2 baking trays (25x25cm) with 3 sheets of parchment paper to prevent burning.

Soaking Dried Fruits (Step 1 + Half of the Spices and Flavouring)

1. 2-3 days before baking, place raisins, sultanas, chopped ginger preserve, chow chow, and glace cherries in a large bowl.
2. Add half of the vanilla, rose, almond essence, and mixed spice to the fruits.
3. Reserve the remaining half for the cake batter.
4. Mix in brandy, cover with cling wrap, and let it soak.

Semolina & Butter Mix (Step 2)

1. Toast semolina in a pan on low heat for 5-6 minutes until slightly brown.
2. While hot, place toasted semolina in a bowl, add butter, and mix until incorporated. Set aside.

Egg Yolk Mix + Remaining Flavouring (Step 3)

1. Using a whisk attachment, mix egg yolks and sugar until fluffy and doubled in size.
2. Set aside.
3. Add the remaining spices and flavorings, along with strawberry jam, to the soaked fruit mix. Fold by hand.

Step 4 (Mixing All Components)

1. In a large bowl, combine semolina mix (Step 2), egg yolk mix (Step 3), soaked fruit mix (Step 1), golden syrup, cashews, and pumpkin preserve. Fold gently. Avoid overmixing.

Step 5

1. In a clean mixer with a whisk attachment, beat egg whites until soft peaks form.
2. Gradually fold the whisked egg whites into the cake mixture.

Baking

1. Pour the mixture into prepared trays (fill to the top, as the cake won’t rise).
2. Bake for 2-2.5 hours until cooked.
3. If the top browns too quickly, cover with foil.
4. While hot, brush brandy on top. Leave the cake in the pan until cooled.

Final Steps

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1. Once cooled, remove from the tray.
2. Store in a tightly wrapped container and brush with brandy every 2 days.
3. When ready to wrap, brush with brandy and add a 1-2mm layer of marzipan.
4. Cut into square pieces (45mmx45mm) and wrap with tissue and wrapping paper.