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An excellent version of the traditional Christmas cake of Sri Lanka. To gild the lily, so to speak, you can ice this rich, moist cake with a mixture of almond paste and fondant icing. 8 ounces seedless dark raisins. 12 ounces seedless golden raisins. 8 ounces mixed glacé fruit. 8 ounces preserved ginger, drained.
Combine fruits and nuts in a large bowl, sprinkle with brandy, cover and set aside. (This can be done the day before to allow fruit to absorb more of the brandy.) Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
Cooking Directions: Generously grease a 10-inch Bundt cake pan and set aside. Chop raisins, mixed glacé fruit, preserved ginger, chow chow preserves and citrus peel into small pieces. Cut glacé cherries in halves. Chop nuts very finely, if possible use a nut mill or food processor.
So in a way this preserves the family’s heritage or tie to the country of Sri Lanka. A brief history on the Rich Cake: It is thought to be a derivative of the Western fruit cake brought to Sri Lanka by the Portuguese and Dutch who eventually colonized Sri Lanka.
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