I allowed this cake to mature for only 3 months before tasting it.I did minimal brushing of alcohol on the cake to avoid overpowering the cake with alcohol. I was a little pessimistic initially because I left the cake unattended without brushing any alcohol like the recipe suggested me to do. Brushing alcohol occasionally over the cake is called the feeding process to allow the cake mature and keep longer.
|Baked on 9/11/12|
This recipe is slightly different compared to the usual fruit cakes as this uses semolina flour instead of regular all purpose flour. My maternal grandmother used to make semolina version of fruit cake as well but no alcohol was used in making the fruit cake. She used orange juice instead and allowed the fruits to soak overnight. Very different but delicious. However, my grandmother's semolina fruit cake is a family secret, unfortunately.
Here's the recipe for the Sri Lankan Semolina Christmas Cake:
250g mixed glace fruits
250g preserved ginger
500g chow chow preserves, you can substitute this with candied chinese melon sticks
125g mixed peel
250g glace cherries
250g raw cashew nuts
100g silved almonds slices
100g macadamia nuts
1/2 cup brandy
Chop all the fruits and nuts. In a large bowl, place all ingredients and pour the brandy in. Mix properly, cover with clingwrap and leave it to soak for 24 hours or up to 48 hours in a cool dark place.
Rind of 2 oranges
Rind of 2 lemons
1 1/2 teaspoon ground cardamon
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cloves/ all-spice
2 tablespoons vanilla extract
1 tablespoon almond extract
1 tablespoon rose essence
1 tablespoon honey
Mix all spices until well combined.
375g unsalted butter
250g dark muscovado sugar
250g caster sugar
12 egg yolks
250g fine semolina
6 egg whites
To prepare baking tin:
Line a 10 inch square cake tin with 3 thickness each of newspaper and brown paper then two layers of greaseproof paper. Liberally brush melted butter on greaseproof paper.
Preheat oven at 130 C.Cream butter and sugars until light and fluffy. Add yolks, one at a time, beating well after each addition. Add
spices (C) into mixture and beat well. Add semolina and mix well. Fold in fruits and nuts (A). Use a big bowl and mix with both hands instead of a spoon or ladle as it is easier. Whip egg whites until stiff peaks and fold into cake batter and turn into prepared tin
Bake for 2 1/4 - 2 1/2 hours for a very rich and moist cake
Bake for 4 1/2 - 5 hours for a dark but slightly dry cake
Cover cake with greaseproof paper after first hour to prevent over browning on top.
I baked mine for 3 1/2 hours.
Cool completely in tin, preferably overnight then remove papers. Brush cake with alcohol just before wrapping. Then wrap with clingwrap, foil and clingwrap. Store in an airtight container for at least 2 months before cutting the cake.