Sri Lankan Christmas Cake
A Christmas Classic
The cupcakes are perfect with an afternoon cup of tea.
This homemade Christmas cake is made in advance, by feeding the fruits with brandy and allowing the absorption of the liquor, making a rich and flavourful cake.
Christmas cake is an English tradition that began as plum porridge, with people eating the porridge on Christmas Eve, to line their stomachs after a day of fasting. Soon dried fruit, spices and honey were added to the porridge mixture, which eventually turned into the Christmas pudding.
By the 16th century, oatmeal was removed from the original recipe, and butter, wheat flour and eggs were added. These ingredients helped hold the mixture together and resulted in a boiled plum cake.
Richer families that had ovens began making fruit cakes with marzipan, an almond sugar paste, for Easter and for Christmas made a similar cake using seasonal dried fruit and spices. The spices represented the exotic eastern spices brought by the Wise Men; with this cake becoming to be known as “Christmas cake.”
Makes a 8kg cake
This homemade Christmas cake is made in advance, by feeding the fruits with brandy and allowing the absorption of the liquor, making a rich and flavourful cake.
Christmas cake is an English tradition that began as plum porridge, with people eating the porridge on Christmas Eve, to line their stomachs after a day of fasting. Soon dried fruit, spices and honey were added to the porridge mixture, which eventually turned into the Christmas pudding.
By the 16th century, oatmeal was removed from the original recipe, and butter, wheat flour and eggs were added. These ingredients helped hold the mixture together and resulted in a boiled plum cake.
Richer families that had ovens began making fruit cakes with marzipan, an almond sugar paste, for Easter and for Christmas made a similar cake using seasonal dried fruit and spices. The spices represented the exotic eastern spices brought by the Wise Men; with this cake becoming to be known as “Christmas cake.”
Makes a 8kg cake
90 mins.
Preparation
80 mins.
Baking
10-15 days
Resting
Cake Ingredients
- 1000g glace cherries
- 1000g mixed peel
- 1000g sultanas
- 1000g cashew
- 1000g raisins
- 1000g ginger preserve
- 1000g pumpkin preserve (puhul dhosi)
- 20g Ralahami Ground Cinnamon
- 20g Nutmeg
- 20g Mace
- 700ml Brandy
- 1000g Pineapple jam
- 800g Strawberry jam
Cake Binding Ingredients
- 1000g Semolina
- 600g unsalted butter
- 10 egg whites
- 20 egg yolks
- 250g caster sugar
Extras
- Serve with Ice cream or Brandy cream
- Brandy
Utensils
- Chopping Board
- Knife
- Large mixing bowl
- Electric whisk
- Frying pan
- Large rectangular baking tray
- Cooling rack
Instructions
1.
- 1000g glace cherries
- 1000g mixed peel
- 1000g sultanas
- 1000g raisins
- 1000g cashews
- 1000g ginger preserve
- 1000g pumpkin preserve
Finely chop the above listed ingredients and add them to a large mixing bowl.
2.
- 20g Ralahami Ground Cinnamon
- 20g Nutmeg
- 20g Mace
Add these ingredients to the same mixing bowl with the fruit mix and cashews and mix using a large spoon.
3.
- 1000g Pineapple jam
- 800g Strawberry jam
- 700ml Brandy
Add the Brandy and the jams to the mixing bowl and continue mixing well with the fruit mix, cashews and spices.
4.
Cover the bowl with a plate, or a tray and place the bowl in a dry and cool place- allowing the brandy to be absorbed to the dried fruits.
5.
- Additional Brandy
Over the course of 5-7 days, add extra Brandy if you think that there is not sufficient amount and give a another mix to combine.
6.
Line 2 rectangular baking trays with baking parchment (baking tray size: 13 x 9 x 2 inches)
*Or use any square baking trays you may have at home.
Number of cake pieces-dependent on the cake tray used.
7.
- 1000g Semolina
In a large frying pan, roast the semolina over low-to-medium heat.
There should be a dry/sandy texture- do not let the semolina get burnt.
8.
- 600g unsalted butter
Add the roasted semolina to a large mixing bowl and mix together with the unsalted butter.
9.
- 20 egg yolks
- 250g caster sugar
In a large bowl whisk together egg yolks and sugar, till pale and fluffy and the sugar has combined well with the egg yolks.
10.
- 10 egg whites
In a clean bowl, whisk the egg whites till soft peaks form.
11.
Alternatively add spoonfuls of the egg yolk/sugar mixture, the semolina and the egg whites to the bowl of dried fruits and mix to combine.
12.
Preheat the oven to 100° (fan oven) or 120°C.
Equally divide the cake batter to the prepared cake tins.
13.
Bake the cake for 1 ½ hrs.
After 80 minutes, insert a cake skewer to see whether the skewer comes out clean or not.
14.
Take the cakes out of the oven and place the cake trays on top of cooling rack to cool.
15.
Once the cakes have cooled, remove the cakes from the cake tin and place them on clean trays.
16.
Once the cakes and the oven temperature has cooled down, place the cakes back in the oven and let it sit for 3-5 days allowing the Brandy to further soak in the cake.
17.
Cut the cake into desired sizes.
Store the cake in air-tight containers and in a dry and cool place.
18.
Enjoy a piece of cake and best enjoyed when served either with Brandy Sauce, or Cream or Vanilla Ice Cream.
Mention us @ralahamivillage and tag #ralahamichristmas #ralahamicake
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