Sri Lankan Christmas Cake
1 lb butter
25 egg yolks
12 egg whites
1 lb sugar
6 ozs pumpkin preserve
1 lb sultanas
1 lb raisins
1 lb cherries
1 jar chow chow
1 jar ginger preserve
1/4 lb candied peel
1 lb cashew nuts
Essences
1/2 bottle Rose essence
1 bottle vanilla essence
1 oz honey
1 bottle strawberry jam (optional)
1/2 bottle almond essence
1 wine glass brandy
2 teaspoons spice powder (cardamom, cloves, nutmeg, cinnamon (ground together)
Method
1. Chop all the fruits and pour 1/2 of the essences and spices, mix well and leave in a jar for three days.
2. Slightly roast the semolina and when cool, mix with the butter and set aside.
3. Beat the 12 whites of eggs stiffly and leave aside.
4. Beat 25 egg yolks and sugar together. When well beaten, add the fruit mixture and then the semolina and butter mixture.
5. Add all the balance of spices and essences and lastly the beaten egg whites. If desired, add a bottle of strawberry jam.
6. Pour into a tray which has been lined with greaseproof paper and bake for about 2 1/2 to 3 hours in a slow oven at 250 degrees Farenheit.
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Dear Jazlin
Sorry for the delay. A bottle is about 50mls or 50 ozs. (approximately)
a wine glass is about 1/2 cup. These are the measurements I use. I hope the information was useful.
Sarogini
Hi Shanty
I replied your email but it bounced back. Whereabouts in Sydney do you live. The pumpkin preserve and the ginger preserve are readily available in Sri Lankan grocery stores and the candied peel is available in supermarkets. It is called mixed peel. Can you let me have your telephone number and I can call you.
Regards
Sarogini