Sri Lankan Christmas Cake


1 lb semolina
25 yolks of eggs
1 lb sugar
1 lb sultanas
1 lb cherries
1 jar ginger preserve
1 lb cashew nuts
1 lb butter
12 egg whites
6 ozs pumpkin preserve
1 lb raisins
1 jar chow chow
1/4 lb candied peel


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)


1. Chop all the fruits and pour ½ of the essences and spices, mix well and leave in a jar for 3 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 yolks of eggs 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 whites of eggs. If desired, a bottle of strawberry jam. Pour into a tray which has been lined with greaseproof paper and bake for about 2 ½ to 3 hours in a slow oven at 250 degrees farenheight.