Sri Lankan fruitcake

Fairlady
0 serving
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Fruit

By Food24 November 03 2009
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Ingredients (20)

45.00 ml brandy
45.00 ml honey
10.00 ml vanilla — essence
5.00 ml almond essence
5.00 ml rose essence
175.00 g raisins — seedless
175.00 g sultanas
90.00 g currants
50.00 g mixed citrus peel
90.00 g cherries — maraschino, halved, with syrup
120.00 g ginger — preserved, chopped with syrup
175.00 g jam — melon and ginger
175.00 g watermelon — chopped
250.00 g cashew nuts — roasted, ground
175.00 g butter
175.00 g semolina — toasted
2.00 ml mixed spice — ground
6.00 eggs — just the yolks
175.00 g castor sugar
3.00 eggs — white
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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.



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