Today, let’s take a look at how to make Sri Lankan Christmas cake for the upcoming Christmas. This is a very old recipe that was introduced by the Portuguese and Dutch during the colonial period. Today, this recipe has spread not only throughout Sri Lanka but also to many countries around the world. So first, let’s look at the raw ingredients required.
Hope you give this recipe a try.
Ingredients for Christmas cake recipe
Soaked fruit mixture
- 100g currants
- 125g sultanas
- 125g raisins, chopped
- 125 grams of pumpkin preserves (cut watermelon and puhul dosi)
- 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
Christmas 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 on top of the cake)
Marzipan
- ½ egg white
- 150g ground almond or cashews
- 200 grams sifted icing sugar (extra for kneading and rolling)
- 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 (130°C/ 265°F fan).
Step 3: Line the cake tin/tray
- Cake tray size: 23cm x 23cm x 8cm
- Grease cake tin/tray.
- Add 4 sheets of baking paper to the cake tin. (You can line the tin with 3 sheets of paper and 1 sheet of 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.
- Put the egg yolks and sugar in a bowl and add the sugar.
- 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 into the cake tin (with the cake mix coated).
Step 6: Bake the cake
- Bake the cake for 1 ½ – 2 hours or until a toothpick inserted comes out moist and clean.
- Baking time may vary from oven to oven.
- Texture (moisture) of the cake will depend on how long you bake the cake. If you over bake the cake, it will dry out (will not be moist). So, be careful when baking the cake.
- Cool the cake completely.
Step 7: Marzipan
- Add all the ingredients listed under “Marzipan” section in a mixing bowl. Mix until combined.
- Knead briefly with your hands. Use the paste only as needed (as it may be oily). Add a bit more icing sugar if it seems too wet. Form into a ball and place 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 Christmas cake
- Use brandy to spread on the top of the cake.
- Next, place the marzipan on top of the cake.
- Trim the excess marzipan.
- Cut the cake into pieces.
Enjoy!!!
If your Christmas cake is dry and crumbly, your cake will tend to break when slicing.
- The semolina adds structure, but overdoing it results in a dense texture. Careful, accurate measuring is key.
- Butter and sugar help the cake stay soft. Sugar retains moisture and sweetness in the cake while baking.
- Overbaking dries out the Christmas cake. Baking time will vary depending on your oven and cake tin, so use the toothpick test to check first.
- Overmix the batter to get a stiff, dry cake.
- Fruits are not soaked enough.
CREDITED: https://www.youtube.com/@CookWithUlin
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