Sri Lankan Dutch Breudher cake recipe for the holidays

This dessert originates from Sri Lanka as a result of Dutch colonial influence. It is still a traditional holiday cake among Dutch Burghers, an ethnic group in Sri Lanka.

When setting out to create this delicious holiday cake, it is essential to keep two things in mind: nutmeg and raisins. If you do not like nutmeg and raisins, you can still make this cake. However, it will not be a Sri Lankan Dutch Breudher. It will, instead, be something else.

Breudher is also traditionally made in a fluted cake pan. Making it in a different cake shape is probably fine.

1. Make bread dough.
   1. Put a ¼ cup of warm water in a mixing bowl with 2 teaspoons of yeast and 1 tablespoon of sugar. Stir, then wait about 10 minutes until the yeast is frothy.
   2. Carefully toss in 1 lb of all-purpose flour. If the bowl you picked in the step above is too small, make sure you get a bigger one now. You also need a ½ teaspoon of salt, a ½ cup of water, and a ½ cup of milk. Now KNEAD.
   3. Knead until the dough is dry, but not too dry. If it’s too dry, add a little bit of water. Once it is dry (but not too dry), knead in 3 tablespoons of softened butter. If the butter isn’t softened, you may be kneading until the therapeutic value of kneading has lost its charm.
   4. Knead for 10 minutes, or until the therapeutic value wears off. Then cover the dough and let it rise about an hour.
   5. Combine a generous cup of your favourite kind of raisins, a teaspoon or two of nutmeg, and 5-10 tablespoons (depends on your mood) of brandy or rum in a saucepan over gentle heat. Swirl it around a bit, then turn off the heat and let it soak while the dough rises.
2. Make cake (after the dough has risen).
   1. Cream together 5 ounces of unsalted, softened butter with 5 oz of sugar. Once it is fluffy, add the brandy or rum (without the raisins), 3-4 teaspoons of vanilla extract, and some orange zest (to taste). Mix it well!
   2. Add the dough, but not all at once. Be reasonable, and add pieces one at a time until everything is combined.
   3. Add four eggs to the mixture, one at a time until it is all well blended.
   4. Now add the raisins. Try to distribute them equally through the dough.
   5. Place the dough in your chosen cake dish and let it proof, covered, for 30 minutes to an hour.
   6. Heat oven to 350 Fahrenheit.
   7. Bake for roughly 50 minutes or until a fork comes out clean.

Serve in generous portions with butter on top.