Sri Lankan Christmas cake | නත්තල් කේක් | Christmas cake | Christmas cake recipe | Rich cake recipe

mixed dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits provide a lighter option, while raisins are more affordable.

rum

🥗Healthier: apple juice

💰Cheaper: white grape juice

Apple juice adds sweetness without alcohol, while white grape juice is budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, and margarine is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is less expensive.

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).

Preheat the oven to 150°C/ 300°F (130°C/ 265°F fan).

Grease cake tin/tray. Add line the cake tin with 4 baking papers (you can also line the tin with 3 papers and 1 with baking paper).

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.

Cut red and green glazed cherries. Set aside. Whisk the egg whites until soft peaks form. Set aside. Add egg yolks and sugar in a bowl. Beat until the mixture is creamy and pale. 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 the cake mixture into the lined cake tin.

Bake the cake for 1 ½ - 2 hours or until a toothpick inserted comes out moist and clean. Leave the cake to cool completely on a wire rack.

Add all the ingredients listed under 'Marzipan' section in a mixing bowl. Mix until combined. Knead briefly with your hands. Do not overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Dust the surface with icing sugar. Roll the marzipan into 2mm thickness.

Brush the top of the cake with brandy. Place the marzipan on top of the cake. Trim the excess marzipan. Cut the cake into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens