Sri Lankan Fruit Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Tip the sultanas, raisins, glace cherries and pineapple, cashews, and candied peel into a large mixing bowl. Add the ginger preserve, brandy, rosewater, vanilla, and orange and lemon zest and juice. Mix well to combine, cover, and leave to soak overnight at room temperature.

Step 2

When you're ready to bake, heat the oven to 300F. Beat the butter, both types of sugar, and the honey in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, scraping down the inside of the bowl from time to time, until pale and creamy. One at a time, add the egg yolks, beating well between each addition. Fold in the dried fruit mixture until combined, them mix in the semolina and ground spices and salt.

Step 3

In a separate bowl, whisk the egg whites and sat with an electric hand whisk until they form stiff peaks, then, one third at a time, fold the meringue into the cake mixture until just combined.

Step 4

Spoon the mixture into the prepared tin and level it with a palette knife. Bake on the middle shelf for 1 1/2 hours, until golden and risen, and a skewer inserted into the cake comes out clean. Leave the cake to rest in the tin for 2 minutes, then turn it out onto a wire rack to cool completely. Dust with icing sugar to serve.