Sri lankan christmas cake
Cakes
For years I firmly believed that I had tried every single variation of the Christmas cake possible. Light, dark, moist, dry, British, Scottish, Italian, Serbian… That was, until I met my Sri Lankan husband. I would have never thought that the richest, the most decadent, the most interesting and the most delicious Christmas cake of all would come from Sri Lanka. Being a commonwealth country, Sri Lankans inherited Christmas cake from their British rulers, but then turned it into something quite unique, by adding exotic spices and native fruits. For several years, our cake would arrive promptly before Christmas, a tiny precious piece of it, wrapped in a foil and neatly packed by my in-laws. We would strive to keep it for as longs as possible, taking a bite after dinner every night and then fighting over who gets the last piece. Once I decided to make my own cake, we underwent extensive research to locate and source all ingredients. I collected dozens of recipes, borrowed a little bit here, and a little bit there, and created the one I now use every year. I also eliminated the commonly used icing glaze, to let the taste of the cake shine through. The exotic ingredients can be now found in several of Sri Lankan online groceries (we order from lankadelight.com and Kapruka USA. For the folks living in NYC, the ingredients can also be found in Sri Lankan stores on Staten Island). Beware, it is gigantic; putting it all together, the recipe yields three 9x13 inch cakes. At least we do not have to fight over the last piece anymore.
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