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Author Notes: This is a summery variation on the Sri Lankan Christmas cake (http://food52.com/recipes/20066-sri-lankan-christmas-cake), one of our trusted family recipes. It does require some (a minor understatement) chopping efforts, but it will pay off handsomely and last for a long time. It just gets better with age and with every additional drop of brandy you put in. —QueenSashy
Makes two 13x9 inch cake pans
- 6 ounces almonds, finely chopped
- 6 ounces macadamia nuts, finely chopped
- 10 ounces candied mango
- 10 ounces sultanas
- 8 ounces candied papaya
- 8 ounces candied cherries
- 8 ounces candied cantaloupe
- 8 ounces candied lemon peel
- 8 ounces candied ginger
- 8 ounces candied orange peel
- 10 ounces butter
- 10 ounces semolina
- 16 egg yolks
- 8 egg whites
- 6 ounces granulated sugar
- Zest of one lemon, finely shredded
- Zest of one orange, finely shredded
- Juice of one orange
- Juice of half lemon
- 2 tablespoons rose water
- 2 tablespoons vanilla extract
- 1 teaspoon allspice
- 1 1/2 cups rum, (plus more for drizzling)
- Chop the nuts, sultanas and candied fruits into small pieces. Add the orange juice, lemon juice, brandy and half of the rose water and vanilla extract. Mix well and leave in a jar for a day.
- Beat the butter and sugar until creamy. Beat in the egg yolks. Add the orange zest, lemon zest and remaining rose water and vanilla extract, and continue to beat until combined. Add the semolina and allspice and mix until well combined.
- Transfer the batter to a large bowl, add the brandied fruit mixture, and stir well until fruits and nuts are dispersed evenly throughout the batter.
- Bit the egg whites until stiff. Gently fold the whites into the cake batter.
- Preheat the oven to 250F. Prepare two 13x9 inch cake pans. (If using non-stick pans, line with parchment paper.). Turn the batter into the pans and bake for about 2 ½ - 3 hours.
- When done, remove the cake from the oven. Let it cool in the pan for about 30min and then remove from the pan.
- Drizzle the cake with additional brandy and let it cool completely. Wrap the cake tightly in aluminum foil and store for at least a week before serving. (The cake gets better as it ages, and my optimal aging time is 8-12 weeks. The cake can be kept for a year in an airtight container. And you can keep on drizzling the brandy to keep it moist!)
- This recipe was entered in the contest for Your Best Edible Gift