Traditional Sri Lankan Christmas Cake Recipe – Incredibly Moist

This traditional Sri Lankan Christmas cake is a rich, moist, and flavorful treat that brings the holidays to life. I am excited to share the original recipe my Sri Lankan friend Nadee sent me. It’s packed with fruit, nuts, and spices, creating a perfect balance of sweetness and warmth. Here’s how you can make it.

Check out the video below where Nadee shows you how to make this delicious Sri Lankan fruit cake!

Ingredients You’ll Need for This Sri Lankan Christmas Cake

This cake has a lot of ingredients, but don’t worry, it’s totally worth it. These fruits, nuts, and spices come together to make a cake that’s packed with flavor.

Ingredients for Sri Lankan Fruit Cake:

Pumpkin Preserve (Puhul Dosi or melon candy) (125g / ½ cup) – A sweetened preserve made from ash gourd (white pumpkin or winter melon). It is often used in Sri Lankan sweets and may not be easily found outside Sri Lanka. If you cannot find it, you can either leave it out or try looking for an alternative Sri Lankan preserve, though there is no perfect substitute.

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Sultanas (125g / ½ cup) – These are very similar to raisins but typically lighter in color and slightly milder in flavor. If you can’t find sultanas, regular raisins are a good substitute.

Raisins (125g / ½ cup) – Any type of raisins will work here.

Dried Black Currants (50g / ⅓ cup) – These are small, dark, tart dried berries. If you can’t find them, you could substitute them with more raisins or dried cranberries, though the flavor will change.

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Ginger Preserve (65g / ⅓ cup) – This is a sweetened version of ginger often used in Sri Lankan cakes and sweets. If unavailable, chopped crystallized ginger with a little sugar can provide a similar taste.

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Chow Chow Preserve (65g / ⅓ cup)

Candied Orange Peel (65g / about ⅓ cup) – Often used in fruit cakes for extra sweetness and citrus flavor. If you can’t find it, you could make your own or use regular orange zest for a similar citrus punch.

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Dried Cherries (65g / ⅓ cup) – These are similar to raisins but with a tart, sweet flavor. If they’re hard to find, you could substitute with dried cranberries or more raisins.

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Cashews (125g / about ¾ cup) – Commonly available, but if you need a substitute, almonds or walnuts would work fine.

Almond Extract (5g / 1 teaspoon) – This is pretty common, but if you don’t have it, you could use a small amount of vanilla extract instead.

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Rose Extract (5g / 1 teaspoon) – A very fragrant ingredient used in Sri Lankan sweets. If you can’t find it, you could try rose water or simply leave it out.

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Brandy (50ml / 1 tablespoon) – This is a common ingredient in fruit cakes, but if you don’t want to use alcohol, you could substitute with orange juice or apple juice.

Honey (75g / about 1 tablespoons)

Allspice (2g / about half a teaspoon) – A spice that combines the flavor of cinnamon, cloves, and nutmeg. If you can’t find allspice, you can use a mix of those three spices instead.

Unsalted Butter (125g / about ½ cup)

All-Purpose Flour (15g / about 2 tablespoons)

Baking Powder (5g / about half a teaspoon)

Vanilla Extract (5g / about half a teaspoon)

Egg Yolks (6)

Egg Whites (2)

Sugar (125g / about ½ cup)

Zest of 1 lime

How to Make This Sri Lankan Christmas Cake

Now that you have everything ready, let’s walk through Nadee’s steps to make this delicious Sri Lankan fruit cake. Follow each step carefully, and you’ll end up with a rich and flavorful cake that’s perfect for the holidays!

Step 1: Mix fruits and nuts.
Combine the pumpkin preserve, sultanas, raisins, black currants, ginger preserve, chow chow preserve, candied orange peel, dried cherries, and chopped cashews in a large bowl. Add the almond extract, rose extract, brandy, honey, and allspice. Mix everything together until well combined. Cover and let it rest for 3 hours or you can even some them overnight to allow the flavors to blend.

Step 2: Prepare egg mixture.
In a separate bowl, beat the sugar and egg yolks together with an electric mixer until the mixture turns pale and creamy. Add the lime zest and mix it well into the egg mixture.

Step 3: Combine fruit and egg mixtures.
Add the fruit mixture into the egg mixture and stir gently until everything is evenly combined. Ensure the fruits and nuts are fully coated with the egg mixture.

Step 4: Toast semolina.
In a dry pan over medium heat, toast the semolina, stirring constantly until it turns golden brown and releases a pleasant nutty aroma. This should take about 5-7 minutes.

Step 5: Mix semolina and butter.
Add the unsalted butter to the toasted semolina and stir until the butter is fully melted and the mixture is smooth and well combined.

Step 6: Combine the semolina mixture with fruit and egg mixture.
Add the semolina and butter mixture into the fruit and egg mixture. Stir gently until everything is well incorporated.

Step 7: Add flour and vanilla.
In a small bowl, mix the flour with the baking powder. Add this to the cake batter along with the vanilla extract. Stir until the mixture is well combined.

Step 8: Beat egg whites.
Using an electric mixer, beat the egg whites on medium speed until they form soft peaks.

Step 9: Fold in egg whites.
Gently fold the beaten egg whites into the cake batter. Be careful not to deflate the egg whites too much.

Step 10: Prepare the cake tin.
Line your cake tin with 2-3 layers of parchment paper to prevent the cake from burning. Pour the cake batter into the prepared tin and spread it evenly using a spatula. Smooth the top to make sure it’s level.

Step 11: Bake the cake.
Preheat the oven to 160°C (320°F). Bake the cake for 1 hour and 20 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.

Step 12: Cool and remove from tin.
Once the cake has cooled slightly, remove it from the tin and gently peel off the parchment paper. Be careful not to tear the sides of the cake.

Making an Alcohol-Free Sri Lankan Christmas Cake

Yes, you can make an alcohol-free version of the cake, but keep in mind that it will not have the same rich flavor. The alcohol adds depth and helps preserve the cake, so if you skip it, you may miss out on that authentic Christmas fruitcake taste.

Apple Juice
Unsweetened apple juice works well as a substitute, providing a mild sweetness and acidity that complements the fruits.

Pomegranate Juice
For a richer flavor, pomegranate juice is a fantastic option. It adds a slightly tart and deep sweetness to the cake.

Brewed Black Tea
Another great alternative is strong brewed black tea, which mimics the depth alcohol brings to the cake without any alcohol content.

Soak your fruits in any of these options for several hours or overnight, allowing the flavors to blend. This will give you a delicious alcohol-free cake that still tastes rich and flavorful.

Tips for Cake Storage and Aging

Aging the Cake

This fruit cake improves over time as the flavors blend and deepen. The longer it sits, the richer the taste becomes. For the best results, wrap the cooled cake in parchment paper, then in plastic wrap. This will keep the cake moist and preserve its flavor as it ages. You can let it rest at room temperature for a few days, or store it for several weeks even to let the flavors develop.

Best Way to Store

To store your Sri Lankan Christmas cake, wrap it tightly in parchment paper, then plastic wrap, and place it in an airtight container. The alcohol content helps preserve the cake, keeping it moist and flavorful as it ages. At room temperature, the cake can last up to six months

Frosting and Decoration Ideas

Sri Lankan Christmas cake is usually served without frosting, letting the rich flavors of the fruit and spices shine. But if you want to dress it up, you could add marzipan. The cake is dense and flavorful enough on its own, but a little decoration can make it feel extra festive for the holidays!

So, when you’re ready to wrap your cake, start by brushing a thin layer of brandy all over the surface. This helps keep the cake moist and adds a rich flavor.

Once you’ve brushed the cake with the brandy, add a layer of marzipan on top, smoothing it out so it covers the entire surface.

After the marzipan is in place, you can cut the cake into the desired pieces and then wrap it securely in parchment paper, making sure it’s sealed tightly to preserve its flavor and moisture.

Check Out Also: Sri Lankan Love Cake Recipe

I’d Love to Hear From You!

Got any questions or thoughts on the recipe? Drop a comment below or on the YouTube video here—I’d love to hear what you think!