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Sri Lankan Christmas Cakes

Updated on November 4, 2012

Love Cake, Rich Cake and Breudher are three popular cakes made in many Sri lankan homes which celebrate Christmas. The Love Cake and Rich Cake is usually made a month in advance whereas Breudher a day or two before Christmas.

Love Cake
Love Cake | Source

How to Make Love Cake

Ingredients:

  • 8 oz (250 grams) Semolina
  • 8 oz (250 grams) butter
  • 8 oz (250 grams) white soft sugar
  • 6 egg yolks
  • ¼ teaspoon cardamom powder
  • 1 ½ teaspoons nutmeg powder
  • 1 ½ teaspoons rose essence
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons brandy
  • 8 oz (250 grams) raw cashew nuts, finely chopped
  • 4 oz (100 grams) pumpkin preserve
  • 4 tablespoons honey
  • 4 eggs whites (beaten until soft peaks have formed)
  • 2 newspapers
  • Wax paper (oil paper)

Love Cake
Love Cake | Source

Method:

Preheat oven to 150°C (300°F). Line an 8 inch square baking pan with the newspapers. Lay the waxed paper on top of the newspapers including the sides of the pan.

Take a pan and on medium low heat gently warm the semolina in it for about 2 minutes. Do not let the semolina turn brown. Remove the pan from the heat and set aside.

Using an electric mixer cream together the butter, sugar and egg yolks till nice and creamy. Add one egg yolk at a time and not all at once. Then stir in the cardamom powder, nutmeg powder, rose essence, vanilla and brandy using a spatula or wooden spoon.

Next add the semolina a little at a time. Once all the semolina has been mixed into the butter mixture fold in the chopped cashew nuts, pumpkin preserve and honey and then the egg whites.

Pour the batter into the prepared cake pan and bake for 45 to 50 minutes or until the top is a golden brown color.

Remove from oven and allow to completely cool before cutting into desired pieces.

Rich Cake with almond paste
Rich Cake with almond paste | Source

How to Make Traditional Christmas Rich Cake

Ingredients:

  • 8 oz (250 grams) raw cashew nuts, finely chopped
  • 8 oz (250 grams) raisins, finely chopped
  • 8 oz (250 grams) glace cherries, finely chopped
  • 8 oz (250 grams) ginger preserves, finely chopped
  • 8 oz (250 grams) chow chow preserve
  • 8 oz (250 grams) ginger jam
  • 12 oz (375 grams) sultanas, finely chopped
  • ¼ cup brandy
  • 12 oz (375 grams) butter
  • 12 egg yolks
  • 1 lb (500 grams) white soft sugar
  • 1 tablespoon rose essence
  • 1 tablespoon almond essence
  • 2 tablespoons vanilla essence
  • 1 teaspoon cinnamon powder
  • ½ teaspoon powdered cloves
  • 1 teaspoon cardamom powder
  • 1 teaspoon nutmeg powder
  • 1 tablespoon grated lemon rind
  • 1 tablespoon honey
  • 8 oz (250 grams) semolina
  • 6 egg whites (beaten until soft peaks have formed)
  • 3 newspapers
  • Wax paper (oil paper)
  • 2 tablespoons brandy

Rich Cake
Rich Cake | Source

Method:

Place the cashew nuts, raisins, cherries, ginger preserve, chow chow preserve, ginger jam, sultanas and brandy into a large glass bowl. Leave to marinate overnight at room temperature covered with a cheesecloth.

Preheat oven to 150°C (300°F). Line a 10 inch square baking pan with the newspapers. Lay the wax paper on top of the newspapers including the sides of the pan.

Using an electric mixer cream together the butter and sugar and when the mixture is of a smooth and creamy texture beat in the egg yolks one at a time.

Next add the rose essence, almond essence, vanilla essence, cinnamon powder, powdered cloves, cardamom powder, nutmeg powder, lemon rind and honey and beat for a further 1 minute. Then beat in the semolina a little at a time.

Remove the cheesecloth from the bowl holding the marinated fruits and using a wooden spoon or spatula stir the fruits a few times before folding it into the semolina batter. Next fold in the beaten egg whites. Finally pour the batter into the prepared cake tin and bake for 2 ½ hours.

Remove the cake immediately from the oven when its ready and cool completely at room temperature. Then drizzle 2 tablespoons of brandy on top of the cake and leave for half an hour before removing from pan.

The Sri Lankan Christmas rich cake can be kept for up to a year. The cake improves in taste the longer it’s kept to age.

Breudher
Breudher | Source

How to Make Breudher

When making breudher the dough has to be prepared first.

How to Make the Dough for Breudher

To make 1 pound of dough mix the following ingredients:

Place 1 lb flour into a clean glass bowl. Set aside.

Add 1 teaspoon dried yeast and 1 teaspoon sugar into ½ cup of hot water and mix well. Pour this into the flour and mix the ingredients well. Cover the bowl with a cheesecloth and leave the dough overnight to rise.


Breudher
Breudher | Source

Ingredients and method to make Breudher

  • ¾ cup sugar
  • 125 grams butter
  • 450 grams (1 lb) dough
  • 8 egg yolks
  • 1/4 teaspoon nutmeg powder
  • 1 teaspoon vanilla essence
  • 100 grams sultanas

Method:

Grease 2 10 cup Fluted Tube Pans (Bundt Pan)

Using an electric mixer cream together the butter and sugar in a bowl and when the mixture is of a smooth and creamy texture beat in the egg yolks one at a time.

Then add the dough in pieces to the butter mixture and beat until fully mixed. Next mix in the nutmeg and vanilla essence into the batter and finally fold in the sultanas.

Fill each of the pans halfway with the batter. Leave out at room temperature for half an hour to rise. Then bake in a preheated oven at 150°C (300°F) for 35 to 40 minutes.

Remove from oven when the breudher is ready and allow to cool for 15 minutes in the pan before completely cooling on a wire rack. Serve with cheese, butter or jam.

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    • Suranee1969 profile image
      Author

      Suranee Perera 4 years ago from Kandy, Sri Lanka

      So true Nimesh. We definitely have some authentic and amazingly delicious cakes and so many other types of dishes here in Sri Lanka. Thanks for stopping by.

    • Nimesh De Silva profile image

      Nimesh De Silva 4 years ago

      Sri Lanka all the way!!! I usually love Sri Lankan cakes. They are delicious. And homemade ones are even better.

    • Suranee1969 profile image
      Author

      Suranee Perera 4 years ago from Kandy, Sri Lanka

      Thank you NancyNurse. Glad you liked the recipes. Christmas is just around the corner and some of us who celebrate it have begun making these delicious cakes. Love cake and the Traditional Christmas Cake tastes so much better at Christmas time when its made in advance.

    • nancynurse profile image

      Nancy McClintock 4 years ago from Southeast USA

      Interesting recipes. I have never tasted either recipe. Thanks for sharing. Well written. Put together in easy to read format. Voted up.