Sri Lankan fruitcake

Recipe from: 6/14/1995 12:00:00 AM
Ingredients 20
Servings 0
Time

Ingredients

  • 45
    ml
    brandy
  • 45
    ml
    honey
  • 10
    ml
    vanilla essence
  • 5
    ml
    almond essence
  • 5
    ml
    rose essence
  • 175
    g
    seedless raisins
  • 175
    g
    sultanas (preferably unbleached)
  • 90
    g
    currants
  • 50
    g
    chopped mixed peel
  • 90
    g
    maraschino cherries, halved, with their syrup
  • 120
    g
    preserved ginger, finely chopped, with syrup
  • 175
    g
    melon and ginger jam
  • 175
    g
    watermelon konfyt, chopped
  • 250
    g
    roasted unsalted cashew nuts, coarsely ground
  • 175
    g
    butter
  • 175
    g
    semolina, lightly toasted in the oven
  • 2
    ml
    mixed spice
  • 6
    egg yolks
  • 175
    g
    castor sugar
  • 3
    egg whites
 

Method

 
In a glass bowl, mix together first 14 ingredients. Cover and leave overnight. Butter a 23 cm cake pan, line it with baking parchment, butter again and flour. Wrap about 4 thicknesses of newspaper around the outside and secure with string or paper clips (paper should protrude slightly above rim of pan). Rub butter into semolina. Stir in mixed spice, set aside. In a large mixing bowl whisk egg yolks and 125 g castor sugar until pale. Beat semolina/butter mixture into this and stir in fruit mixture. In another large bowl whisk egg whites until stiff, then whisk in remaining 50 g castor sugar, a spoonful at a time (to stabilise whites and make it easier to fold in). Fold into cake mixture using a metal slotted spoon. Mixture is very stiff, so just keep on gently folding in until combined, but don't overmix. Tip into prepared cake pan, press down well and smooth top. Place on a wad of folded newspaper and bake at 150 ºC for about 2 hours, or until cake feels reasonably firm to the touch and a skewer inserted in the centre comes out clean. Cool in the pan then turn out.
 

Read more on: bake  |  fruit
 

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