Sri Lankan-Style Christmas Cake
Sri Lankan-Style Christmas Cake
Preparation time:
Cooking time:
3 hours
16-18 Serves


  • 1 cup chopped raisins
  • 1 cup currants
  • ½ cup chopped mixed glace fruits (pear, apricots, peaches), firmly packed
  • ½ cup chopped red glace cherries
  • ¹/³ cup mixed peel
  • ¹/³ cup finely chopped glace ginger
  • ¼ cup brandy
  • 200g unsalted butter, chopped, at room temperature
  • ½ cup caster sugar
  • 2 tsps finely grated lemon rind
  • 6 egg yolks
  • 2 tblsps rosewater
  • 1 tsp almond essence
  • 1 cup pistachios (120g)
  • ½ cup ginger marmalade
  • 1 cup fine semolina
  • ¼ cup plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp ground nutmeg
  • 4 egg whites
  • To Decorate:
  • 330g packet royal icing
  • Sugar-frosted rose petals (see tip)
  1. Method
  2. Notes

  1. Combine fruit, peel, ginger and brandy in an extra-large bowl. Stir to combine. Stand, covered, overnight and stir occasionally.
  2. Next day, line base and side of a 20cm round x 7.5cm deep cake pan with three layers of brown paper, then three layers of baking paper, extending 5cm above edge of pan.
  3. Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in yolks, one at a time. Add rosewater and essence. Beat until combined. Stir butter mixture into fruit mixture with nuts and marmalade.
  4. Sift combined semolina, flour and spices over top. Using a wooden spoon, stir until well combined.
  5. Beat egg whites in a clean, small bowl of an electric mixer until firm peaks form. Fold egg whites into fruit mixture in two batches. Spoon into prepared pan. Level surface.
  6. Cook in a slow oven (150C) for 1 hour. Reduce oven to very slow (120C). Cook for a further 2 hours, or until cooked when tested. Remove from oven. Wrap hot cake and pan in a clean tea towel. Cool completely in pan.
  7. To decorate, make icing according to packet directions, using 70ml water.
  8. Remove cake from pan and place on a wire rack. Pour icing over centre of cake. Using a spatula, push icing towards edge of cake, allowing it to drip over the side. Top with sugar-frosted rose petals.

TIP: To make sugar-frosted rose petals, brush petals with egg white and coat in caster sugar. Leave to dry. Make sure you use rose petals grown without pesticides or fertilisers.

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