Christmas in Sri Lanka just isn’t complete without the rich, spiced aroma of traditional Christmas cake filling the air. This iconic dessert is a labor of love, combining dried fruits, nuts, spices, and a touch of local flair to create a cake that’s as festive as it is flavorful. Passed down through generations, it’s a recipe that brings families together during the holiday season.
Ingredients
To create an authentic and flavor-packed Christmas Cake Sri Lankan-style, we need to gather a mix of rich dried fruits, nuts, aromatic spices, and a handful of pantry staples. Here’s a detailed breakdown of all ingredients required for this festive treat.
For The Cake
- 4 oz butter, softened
- 4 oz sugar
- 4 eggs, separated
- 4 oz flour, sifted
- 1 tsp baking powder
- 2 tbsp treacle or golden syrup
- ½ tsp vanilla extract
- 1 tbsp honey
- ½ cup cashew nuts, chopped
- 4 oz breadcrumbs
- 1 tbsp rose water (optional for aroma)
For The Mixed Fruits Soaking
This is the heart of the Sri Lankan Christmas Cake, bringing the iconic moist and fruity richness.
- 8 oz raisins, finely chopped
- 8 oz sultanas, finely chopped
- 8 oz currants, finely chopped
- 2 oz candied peel, diced
- 2 oz glace cherries, chopped
- 4 oz dates, pitted and minced
- ½ cup brandy or rum (for soaking the fruits)
- 2 tbsp marmalade
- 1 tbsp almond essence
Note: Traditionally, the fruits are soaked for several weeks to absorb the flavors fully, but if you’re short on time, let them sit for a minimum of 24-48 hours.
For The Spice Blend
An aromatic spice blend gives the cake its distinctive festive warmth.
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- ¼ tsp ground clove
- ⅛ tsp mace (optional)
Pro tip: Toasting whole spices and grinding them fresh will elevate the fragrance of this cake!
Optional Decorations
Although optional, these finishing touches bring a visual charm to the Sri Lankan Christmas Cake.
- Royal icing or marzipan for topping
- Candied cherries, for garnish
- Silver dragees, for a festive sparkle
- Chopped nuts, sprinkled on the top
Tools And Equipment
For crafting the perfect Christmas Cake Sri Lankan recipe, using the right tools and equipment is crucial. This ensures precision, efficiency, and a smooth baking experience. Below is a comprehensive guide to help us organize our baking essentials.
Essential Baking Tools
- Mixing bowls: Use deep, sturdy bowls for mixing wet and dry ingredients separately. Preferably glass or stainless steel.
- Measuring cups and spoons: Accuracy matters when measuring flour, sugar, spices, and liquids.
- Spatula or wooden spoon: Perfect for folding and mixing ingredients without overworking the batter.
- Electric hand mixer or stand mixer: Speeds up creaming butter and sugar until light and fluffy.
- Kitchen scale: Ensures precise weight measurements of dried fruits, nuts, and other ingredients.
- Chopping board and sharp knife: For neatly chopping dried fruits and nuts into small, uniform pieces.
- Sieve: To evenly sift flour, spices, or cocoa powder and avoid lumps.
- Cake pans: Choose a deep, rectangular or round pan ideally 8 inches in size, greased and lined with parchment paper for perfect baking results.
Optional Equipment
- Pastry brush: Helpful for brushing cake syrup or glaze over the baked cake.
- Food processor: Speeds up chopping large batches of fruits or preparing the spice blend.
- Zester: Extracts fine citrus zest for enhanced flavor.
- Timer: Ensures the cake doesn’t underbake or overbake. We typically recommend using a timer for accuracy.
- Cooling rack: Essential for cooling the cake evenly without trapping moisture at the bottom.
- Decorating tools: Includes piping bags, nozzles, and edible decorations for adding intricate holiday designs to the cake.
By equipping our kitchen with these essential tools and Optional Equipment, we set ourselves up for the flawless execution of the authentic Sri Lankan Christmas cake.
Directions
Crafting the authentic Sri Lankan Christmas Cake is a process that requires patience and attention to detail. Let’s break it down into manageable steps to ensure we achieve the perfect balance of flavors and texture.
Prep The Mixed Fruits
- Combine 2 cups of finely chopped dried fruits (such as raisins, currants, candied orange peel, and cherries) in a large bowl.
- Pour over 1 cup of brandy or dark rum to soak the fruits. Mix thoroughly so every piece absorbs the alcohol.
- Cover the bowl with plastic wrap and let the fruits soak for at least 24 hours or, for a richer flavor, up to a week. Stir occasionally to redistribute the liquid evenly.
Prep The Spice Blend
- In a small bowl, mix:
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves powder
- ½ teaspoon nutmeg, freshly grated
- ¼ teaspoon cardamom powder
- Blend these spices well to create the aromatic lift that defines the Sri Lankan Christmas Cake.
Prep The Cake Batter
- Cream the butter and sugar: Beat together 1 cup unsalted butter and 1½ cups powdered sugar until light and fluffy.
- Incorporate eggs: Add 6 large eggs, one at a time. Mix thoroughly after each addition.
- Gradually add the spice blend prepared earlier and mix until incorporated.
- Sift together 1½ cups all-purpose flour and 1 teaspoon baking powder. Slowly fold this, in parts, into the wet mixture, ensuring no lumps form.
- Drain the soaked fruits and fold them gently into the batter. Sprinkle in ½ cup of chopped cashews for added texture. If the batter seems too thick, add a few tablespoons of the leftover brandy/rum from the soaked fruits.
Bake The Cake
- Preheat your oven to 300°F (150°C).
- Line an 8×8-inch square baking tin with parchment paper, ensuring the sides are well-covered.
- Spoon the prepared cake batter into the tin, smoothing the top with a spatula.
- Bake for 2-2½ hours on the middle rack. Start checking for doneness after 2 hours—insert a toothpick at the center. If it comes out clean, the cake is ready.
- During the baking process, if the top begins to darken, cover it loosely with foil to prevent over-browning.
Cool And Decorate
- Once baked, remove the cake from the oven and allow it to cool in the tin for 30 minutes.
- Carefully remove the cake from the tin and let it cool completely on a wire rack.
- Once cooled, wrap the cake in parchment paper, followed by foil, and let it mature for at least 2-3 days. For a stronger flavor, the cake can be aged for a week or more. Add a bit of brandy/rum weekly to keep it moist.
- Before serving, decorate the cake with optional touches like royal icing, candied cherries, and slivered almonds for a festive finish.
Make-Ahead Instructions
When preparing an authentic Sri Lankan Christmas Cake, making it ahead of time is essential to allow the flavors to develop and mature. This tradition ensures the rich aroma and deep flavors characteristic of this festive dessert. Follow these detailed instructions to plan and execute your make-ahead preparations perfectly:
1. Soak the Fruits Early
- Begin by soaking the dried fruits and nuts in brandy, rum, or sherry. This process should be done at least 1–2 weeks in advance. For optimal flavor, we recommend soaking them for up to a month if time permits!
- Store the soaked fruits in an airtight container, ensuring they are mixed occasionally to distribute the alcohol evenly.
- Refer to the table for suggested soaking times based on your schedule:
| Fruit Soaking Period | Recommended Duration |
|---|---|
| Short Preparation | 1 week |
| Ideal for Best Flavor | 2–4 weeks |
2. Prepare the Spice Blend
- Mix and store the aromatic spices (usually including cinnamon, nutmeg, and cloves) in advance. Ground the spices fresh if possible to preserve their potency.
- Use a sealed spice jar or container to store the blend in a cool, dry place.
3. Bake in Advance
- Bake the cake 2–3 weeks ahead of Christmas for the best results. This allows the cake to “ripen” and absorb all the rich flavors from the ingredients.
- Once baked, let the cake cool completely. Then, brush it with brandy or rum for extra depth and moisture.
- Wrap the cake tightly in parchment paper, followed by a layer of foil. Place it in an airtight container and store it in a cool, dark place.
4. Feeding the Cake
- “Feeding” the cake is the process of adding small amounts of alcohol to keep it moist and enhance its richness.
- Poke small holes into the cake using a skewer every few days, then drizzle 1–2 tablespoons of brandy or rum evenly over the top.
- Use the table below as a guideline for frequency:
| Feeding Schedule | Alcohol Quantity |
|---|---|
| Weekly | 1–2 tbsp |
| Bi-weekly | 2 tbsp |
5. Decorate Closer to the Day
- While the cake gains flavor during storage, it is best to add the marzipan layer and royal icing just a few days before serving. This ensures the decorations stay fresh and visually appealing.
- Store the decorated cake in a covered container at room temperature away from moisture.
By preparing the ingredients and executing these steps well in advance, we ensure our Sri Lankan Christmas Cake is brimming with flavor and ready to impress during the festive season.
Storage Tips
Proper storage is essential to maintain the flavor, moisture, and texture of our Sri Lankan Christmas Cake. With many rich ingredients involved, we must take specific steps to ensure the cake stays fresh and delicious for weeks or even months. Here are our detailed tips for storing your masterpiece:
1. Wrap It Tight
Once the cake has completely cooled, wrap it thoroughly. Use a layer of parchment paper followed by aluminum foil to ensure an airtight seal. This prevents exposure to air, which could dry out the cake and diminish its rich, fruity flavors.
2. Feeding the Cake
To keep it moist and enhance its flavor over time, we recommend “feeding” the cake every week. Unwrap it, brush or spoon 1–2 tablespoons of brandy, rum, or sherry over the surface, and then rewrap it tightly. This step infuses deeper aromas and preserves the cake.
3. Ideal Storage Location
Store the cake in a cool, dark, and dry place—a pantry or a cupboard works well. Avoid areas with temperature fluctuations, such as near windows or heating vents. Consistent conditions help the cake “mature” beautifully without spoilage.
4. Long-Term Storage
For extended storage, keep the wrapped cake in an airtight container to add another layer of protection. If you’ve made multiple batches, label each container with the date of baking and the feeding schedule to stay organized.
| Storage Duration | Conditions |
|---|---|
| Up to 4 weeks | Wrapped well, stored in the pantry |
| 4 weeks to 3 months | Wrapped and kept in an airtight container in the pantry |
| Over 3 months | Wrapped, airtight container, stored in the refrigerator or freezer |
5. Freezing Option
For storage beyond three months, freezing is an option. Wrap the cake in multiple layers—cling wrap, foil, and a freezer-safe container—and freeze for up to a year. Before serving, thaw it gradually by moving it to the refrigerator for 24–48 hours, then bring it to room temperature.
6. Cut Portions
If you plan to enjoy the cake in smaller portions, cut it into slices and wrap each one individually. This way, we can thaw only what we need without exposing the rest of the cake.
Taking time to follow these storage practices ensures that our Sri Lankan Christmas Cake stays flavorful and moist, becoming even more delightful with each passing day. It’s the perfect way to preserve this holiday treasure.
Conclusion
Crafting a Sri Lankan Christmas cake is more than just baking; it’s a celebration of tradition, love, and togetherness. The intricate process, from soaking fruits to perfecting the spice blend, creates a masterpiece that embodies the warmth of the holiday season.
By planning ahead, using the right tools, and following proper storage techniques, we can ensure our cake is rich, moist, and bursting with flavor. It’s a labor of love that rewards us with a festive treat to share and cherish with family and friends. Let’s make this holiday season unforgettable with the magic of Sri Lankan Christmas cake.
Frequently Asked Questions
What makes Sri Lankan Christmas cake unique?
Sri Lankan Christmas cake is unique due to its rich combination of dried fruits, nuts, and aromatic spices soaked in brandy or rum. This spiced, dense cake is a labor of love, deeply rooted in tradition and crafted with care to bring families together during the holidays.
How long should I soak the dried fruits for the cake?
For the best flavor, soak the dried fruits and nuts in alcohol for at least 1–2 weeks. Ideally, soaking them for up to a month enhances the richness and depth of the cake’s flavor.
What spices are used in a Sri Lankan Christmas cake?
Key spices include cinnamon, nutmeg, cardamom, and cloves. These spices lend the cake its distinctive aroma and bold flavor, which are essential for an authentic Sri Lankan Christmas cake.
When should I bake the cake to allow it to “ripen”?
It is recommended to bake the cake 2–3 weeks before Christmas. This time allows the flavors to develop and intensify, improving the overall taste of the cake.
How do I “feed” the Christmas cake?
“Feeding” involves brushing or drizzling alcohol like brandy or rum onto the cake weekly. This keeps the cake moist, enhances its flavor, and prevents it from drying out.
How should I store a Sri Lankan Christmas cake?
Wrap the cooled cake tightly in parchment paper and aluminum foil, and store it in a cool, dark place. For long-term storage, you can freeze the cake, ensuring it remains moist and flavorful.
Can I make the spice blend in advance?
Yes, you can prepare the spice blend in advance and store it in an airtight container. This will save time during the baking process and ensure the spices remain fresh.
What tools are essential for baking the Christmas cake?
Essential tools include mixing bowls, measuring cups, spatulas, and a mixer. Optional tools like pastry brushes, food processors, and decorating tools can enhance the baking and decorating process.
When should I decorate the cake?
Decorate the cake with marzipan and royal icing just a few days before serving. This ensures the decorations remain fresh and visually appealing.
Can this cake be stored for long periods?
Yes, if properly wrapped in parchment paper and foil, the cake can be stored for weeks or even months. Periodic feeding with alcohol will maintain its moisture and flavor over time.