CHRISTMAS CAKE TIME

I  used a 25 cm round pan .
The3 cake is 3" high (75 mm ) .
The completed cake weighs 3.5 kg .
This is an amazing recipe for a traditional Christmas cake of Sri Lankan origin .
If you want to use brandy in your cake , you need to combine the fruit the day before to allow the fruit to soak up the brandy .

Line a square or round pan  ( side and base ) .
Pre heat your oven to 130 deg C.

OK , LET`S GET STARTED ......
You need a large bowl ....and combine the following ,

250gm of raisins
385gm of sultanas
250gm of  dried apricots
260gm of uncrystallised ginger
500gm of fruit mince
120gm of mixed peel
260gm of glace cherries
260gm of slivered almonds
60 ml of brandy.

In a bowl of an electric mixer
Cream together ,500gm of castor sugar with 375 gm of butter until light and fluffy .
To this mix add and mix in
2 tsp of grated lemon rind  ( fine )
1/2 tsp of ground cardamom
1 tsp of ground cinnamon
1 tsp of ground nutmeg
3/4 tsp of ground cloves
1  tbs of vanilla paste
1 tbs of almond essence
2 tbs of rosewater essence
1 tbs of golden syrup
Gradually add 250gm of fine semolina  alternating with 12  egg yolks . (Reserve 6 egg whites .)
Add the batter to the fruit mix , use your hands to combine .
In another bowl beat the egg whites till stiff peaks form .
Then fold the whites into the fruit batter .
Pour the batter into the pan and bake in the oven for 4 .5 hours .
After the 1st hour of cooking place a sheet of baking paper over the top of the pan to prevent over colouring.
Allow to cool completely in the pan , preferably over night .
You can drizzle 2 tbs of brandy over the cake prior to storage ..
Wrap the cake in foil
This cake can be stored in an airtight container for 12 months or longer . ( no need to freeze ).
I will ice the top of the cake on Christmas eve , with almond icing.

ALMOND ICING / PASTE
Mix together
 250gm of ground almonds
500gm of sifted icing sugar  , in a large bowl .
Add 1 beaten egg yolk ( reserve the egg white for later )
1 tbs of brandy
1 tbs sherry
1/2 tsp of almond extract
Knead until the mixture comes together .
Roll out the dough on a work surface dusted with icing sugar .
Cut to fit the top of your cake .
Brush the cake surface with the beaten egg white
Place the cut  icing shape  on the cake and lightly press with a rolling pin .