Christmas is a time for cherished traditions and delicious food, and few desserts capture the spirit of the season quite like a rich, flavorful cake. This Sri Lankan Christmas Cake recipe offers a delightful twist on the classic, blending the warmth of traditional spices with the unique aromatic notes of ingredients found in Sri Lankan cuisine. Prepare to be amazed by this easy recipe for a truly unforgettable homemade treat! Perfect for a quick dinner dessert, or a special holiday gathering. It's a delicious dish that's both healthy and satisfying!
Ingredients:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- Zest of 1 orange
- Zest of 1 lime
- 100g mixed dried fruit (raisins, sultanas, currants)
- 50g chopped candied peel
- 2 tbsp dark rum (optional, can substitute with orange juice)
- 1 tbsp milk
- Icing sugar, for dusting (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and flour a 20cm round cake tin. This ensures your cake bakes evenly and releases easily.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done using an electric mixer, but can be achieved with a good amount of elbow grease!
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Add Eggs: Gradually beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of flour.
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Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and spices. This prevents lumps in your cake batter.
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Fold in Dry Ingredients: Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, which can result in a tough cake.
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Add Fruit & Zest: Stir in the mixed dried fruit, candied peel, orange zest, and lime zest. The citrus zest adds a beautiful brightness to the cake.
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Incorporate Rum (Optional): Add the rum (or orange juice) and milk, mixing gently to combine.
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Bake: Pour the batter into the prepared cake tin and bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
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Cool & Decorate: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cool, dust with icing sugar, if desired.
Tips for the Best Sri Lankan Christmas Cake:
- Soaking the Fruit: For an even richer flavor, soak the dried fruit in the rum (or orange juice) overnight before adding it to the batter.
- Spice it Up: Adjust the spices to your liking. Feel free to experiment with other warming spices like ginger or allspice.
- Cake Storage: Store your Sri Lankan Christmas Cake in an airtight container at room temperature for up to a week.
Variations:
- Nutty Delight: Add 50g of chopped nuts (almonds, walnuts, or pecans) to the batter for added texture and flavor.
- Coconut Twist: Incorporate ½ cup of desiccated coconut for a tropical twist.
- Glaze it: Instead of icing sugar, make a simple glaze with icing sugar and milk or lemon juice for a glossy finish.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400
- Fat: Around 15-20g
- Sugar: Around 25-30g
- Protein: Around 4-5g
This nutritional information is an estimate and can vary depending on the specific ingredients used.
This Sri Lankan Christmas Cake is a guaranteed crowd-pleaser, perfect for sharing with family and friends during the holiday season. Enjoy the delicious fusion of flavors and the warm festive spirit it brings to your table! Happy baking!