Home of Monique's Recipes
CEYLON FRUIT CAKE
20 ozs. Semolina
In a dry pan over a very low flame heat semolina till it feels hot to touch.Put into a large bowl and mix in the butter..Cover with a wet cloth and leave it over night.
Dice all the fruit and nuts finely, place in a large bowl add ground spices. Pour brandy over the ing in the bowl cover and leave overnight. ( I usually do this about 2 days before).
Seperate 13 yolks eggs from whites,and add to sugar. Keep these 13 egg whites aside as they have to be whisked till stiff and folded into the cake mixture. Seperate the other 12 egg yolks from whites and add this to the sugar too. Whisk to a fine cream. Now whisk the semolina mixture till light and fluffy.
Now add the semolina to
the whisked egg and sugar mixture. (This is more that any cake mixer can
take by now so what I do is use a large plastic bowl (when I say large
it is LARGE) LOL. Put in the whisked sugar and eggs and fold in the semolina
mixture. Make sure it is well incorporated. Now add fruit mixture (1 cup
at a time) with the egg whites. Folding in not whisking in) till all the
fruit and egg
10x7x4in tins..( I use cream cracker tins this seems to be the best and cheap too)!! LOL..You need 2 tins...line with 3 layers of brown paper and 1 layer of grease proof paper)..since I found baking sheet paper I now use a layer of that as you dont have to butter it!!.
Spoon the cake mixture into the lined tins.
Bake in a preheated oven 300 degree F for 15 mins, then 250 degree F for 2-3 hours. Use skewer test...Do not open the oven till you are sure the cake is firm or you know what will happen!!!.
This cake is served at Christmas and weddings and christenings. Make it up to 3 month`s ahead!!! This is usually covered with an almond paste icing (marzipan).
I usually just serve it without the icing. Cutting it into small pieces. It`s rich but oh so delicious!!!
CEYLON LOVE CAKE (MONIQUE`S)
12 ozs.raw Cashew Nuts..(chopped
Line an 8 inch square cake tin with double thickness,brown paper,and double thickness greaseproof paper. Brush inner paper with melted butter.
Dry roast semolina in a
frying pan till, hot to touch. Lifting and stirring so that it won`t burn.
Whisk 12 egg yolks with the sugar,till mixture turns a light creamy yellow. Stir in the semolina,chopped cashews,rose and vanilla essence, spices, lemon rind and honey. Now fold in the egg whites. Turn into prepared tin and bake in a pre-heated oven at 350deg.F for 1 hour then reduce to 325deg.F.for 2 hours. If the top of cake starts to brown too fast cover with a sheet of foil..Don`t open oven for the first 2 hours!!!!
When cooked the centre of
cake should still be somewhat moist so skewer test is not recommended.
Cake should feel firm to touch. A successful cake should have a crusty
layer,then a cashew nut layer and the moist cake layer.The cashew`s seem
to rise when baked. Remove from oven and leave to get cold in tin,before
cutting. Do not attempt to turn this cake out. Cut into small squares and
I have found that you can, lift the cake out of the tin!!!..When cold hold on to the brown paper and lift and shake gently, placing on a flat board.Cut away the paper gently..And then proceed to slice.
This is a very rich cake
and served in small portions. 1-1 1/2 inch squares.
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