I made my favorite Sri Lankan Fruit Cake for Deepavali. I have posted this recipe before but I have made some slight changes to the recipe.
Roasted Semolina
Ingredients
for the fruit marinade:
250g raisins
125g blackcurrants
125 candied orange & lemon peel
125g red cherries
125g green cherries
1 cup chopped or halved cashew nuts
1 tbsp rose essence
1 tbsp vanilla essence
1/4 tsp almond essence
1/2 cup brandy or rum (I used rum)
Put all the ingredients above in a zip lock bag. Shake it well and leave it t marinate in the fridge for at least a day. I left mine in the fridge for a few days.
for the Cake
2 1/2 + 1/2 sticks of salted butter (113g per stick)
240g dark brown sugar
2 tbsp of golden syrup (I omitted this)
220g of semolina, used coarse semolina
80g of all purpose flour + 1 tsp of mixed spice, sifted together
5 large eggs, at room temperature (50gms each with shell)
Directions
1. Roast semolina under medium low heat with 1/2 a stick of butter until you get a
nice nutty smell. Refer to the picture above. Leave it to cool.
2. Preheat oven to 300 °or 150 °C.
3. Beat butter and brown sugar syrup until light and fluffy.
4. Add in eggs one at a time, beating well after each addition.
5. Beat in vanilla essence.
6. Mix the cooled roasted semolina with the flour and spice and add it to the butter-
egg mixture, alternating flour and the marinated fruits and nuts.
7. Line a 9 x 9" or cake tin with grease proof paper.
8. Pour cake batter into a 9 x 9 " or a 7" x 12"cake tin and bake for about 2 1/2 to 3
hours or until a skewer inserted inside the cake
comes out clean.
9. Once cake is done immediately remove cake from the oven and brush the cake
evenly with 2 tablespoons of rum.
10. Cool well before refrigerating. Cut the cake when it is at room temperature
otherwise cake will be crumbly.
11. Cake tastes better after a few days.
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