Christmas Cake

Name: Christmas Cake
Ingredients: 1 1/2 pounds Butter (Softened. Originally '1 1/2 ratal'.); 1 1/2 pounds Powdered sugar (Finely sifted. Originally '1 1/2 ratal'.); 1 pound Almonds (Blanched, peeled, and finely ground. Originally '1 ratal'.); 1 pound Fine semolina (Rava) (Originally '1 ratal'.); 1/2 pound Candied orange peel (Finely chopped. Originally '0.5 ratal'.); 1 1/2 tablespoons Ground cardamom (Originally '1 tola' (approx 11.6g).); 1 1/2 tablespoons Ground nutmeg (Originally '1 tola' (approx 11.6g).); 4 teaspoons Brandy; 3 teaspoons Vanilla essence; 17 large Eggs (Separated into yolks and whites.); 2 tablespoons Butter (For greasing pans (estimated).); 1 cup Icing sugar (For topping (estimated).)

A rich and decadent traditional Parsi-style Christmas cake that substitutes standard flour with fine semolina and ground almonds for a unique, dense texture. This luxurious recipe calls for seventeen eggs and a generous amount of butter, flavored aromatically with cardamom, nutmeg, brandy, and candied orange peel. The result is a golden, moist, and heavily spiced celebration cake that captures the grandeur of turn-of-the-century holiday baking.

Ingredients

1 1/2 pounds Butter (Softened. Originally '1 1/2 ratal'.)
1 1/2 pounds Powdered sugar (Finely sifted. Originally '1 1/2 ratal'.)
1 pound Almonds (Blanched, peeled, and finely ground. Originally '1 ratal'.)
1 pound Fine semolina (Rava) (Originally '1 ratal'.)
1/2 pound Candied orange peel (Finely chopped. Originally '0.5 ratal'.)
1 1/2 tablespoons Ground cardamom (Originally '1 tola' (approx 11.6g).)
1 1/2 tablespoons Ground nutmeg (Originally '1 tola' (approx 11.6g).)
4 teaspoons Brandy
3 teaspoons Vanilla essence
17 large Eggs (Separated into yolks and whites.)
2 tablespoons Butter (For greasing pans (estimated).)
1 cup Icing sugar (For topping (estimated).)

Instructions

1Blanch and peel the almonds, then grind them very finely. Separate the egg yolks from the whites. Beat the egg yolks thoroughly until creamy. Whisk the egg whites until they form stiff peaks (stiff froth).
2In a large tinned vessel or mixing bowl, beat the butter using a cake beater or wooden spoon until it is soft and creamy. Gradually add the powdered sugar little by little, mixing well after each addition.
3Add the beaten egg yolks to the butter mixture and mix thoroughly. Pour in the brandy. Gradually add the fine semolina (rava) little by little, stirring constantly to ensure a smooth batter. Then, mix in the ground almonds, cardamom, nutmeg, chopped candied orange peel, and vanilla essence until well combined.
4Gently fold the stiffly beaten egg whites into the batter until just combined. Prepare a pie dish, large soup plate, or cake tins by greasing them with butter and lining with buttered white paper. Pour the mixture into the prepared tins (do not fill to the brim to allow for rising). Bake in a moderate oven (approx. 350°F / 175°C) until the cake is cooked through and golden.
5Once baked, remove from the oven. If the top has risen unevenly, slice off the domed part with a hot knife to level it. Prepare icing sugar (or a simple glaze) and spread it over the top of the cake. The taste of this cake is excellent.