This Sri Lankan Breudher Cake is a yeasted cake that’s very popular in Sri Lanka during festive times, and in some cases (like in my grandmother’s for example) every day of the year! My version of the Breudher Cake strikes a great balance between delicious buttery richness and the fruity, citrus flavour of blood oranges, with a hint of boozy sweetness from the brandy soaked raisins. The prefect celebratory bread/cake for Spring and Easter, plus it’s made with exceptional quality ingredients, thanks to this Bob’s Red Mill Organic Unbleached All Purpose White Flour.
I’m going off the beaten path, down memory lane for Easter this year, which basically means two things for me. Spring. And baking. Lots and lots of baking! From cupcakes to regular cakes and from hot cross buns to breads, I love everything to do with Easter baking. This year, I’m dipping into my memory reel and pulling out a picture from my childhood, of growing up in Sri Lanka, standing beside my grandmother and cutting into one of her absolute favourite types of cake. And this year, I was also lucky enough to be able to make my Easter goodies with some exceptional quality ingredients, thanks to this Bob’s Red Mill Organic Unbleached All Purpose White Flour.
This Sri Lankan Breudher Cake, is a special type of delicious and festive yeasted cake, enriched with eggs and buttery goodness, and raisins. The name Breudher isn’t even remotely Sri Lankan though. As it happens, this cake seems to be a result of the Dutch influence on Sri Lanka (the island used to be colonized by the Dutch in the 17th and 18th centuries), although oddly enough I don’t see any evidence on the Internet of the Dutch making a cake by this name anymore.

Breudher reminds me a lot of my grandmother as she was so very fond of this cake. It’s typically eaten around Christmas and New Year in Sri Lanka, but my grandmother had no patience for that. She ate it no matter what time of year it was, and it was also her cake of choice for all special occasions and celebratory moments.
I remember she always used to store it in a plastic box, right next to the dining table. She’d take it out for tea time (morning and evening) and serve us one slice each with some butter. I would always heat it up gently and then slather it with butter. No better way to eat a deliciously festive, buttery cake. But I guess I never gave this cake the respect it deserved, because I used to be a picky eater and I don’t think I shared the same fondness for this cake that my grandmother did. Time sure does knock sense into people though, because I can’t for the life of me figure out now why I didn’t love it as much as she did back then!

The recipe may seem a little long, but I assure you it’s not that hard. The first step is to make the bread dough for the breudher cake. I made it in a bundt cake pan because that is traditional (and I like it), but you can make it in any shape you like.
The richness of this cake and the ingredients are very similar to Brioche breads. They maybe related, although I’m not exactly sure. But there are plenty of European Easter breads that are quite similar to this breudher cake like Challah, Velykos Pyragas (Lithuanian), Kozunak (Bulgarian) among others, and they all contain eggs and butter, and sometimes other additions like raisins and a hint of booze.
The origin and classification aside, what matters is the taste, and this Sri Lankan Breudher Cake tastes ABSOLUTELY amazing! Whether you eat it plain, with cheese, butter or sprinkled with some powdered sugar, you’ll be coming back to this recipe again and again, I guarantee it. I especially recommend pairing it with some cheese – specifically an Edam cheese or creamy Gouda (a young Gouda with fruity tones). You’ll thank me later.
So let’s talk ingredients. Anyone who bakes will tell you that the ingredients you use, make a BIG difference in terms of the quality of the final product. You want to use good-quality ingredients from brands you trust. Fresh eggs, good butter, pure cane sugar and of course good-quality flour! And that’s why I absolutely loved using Bob’s Red Mill for this fantastic breudher cake. I was lucky to be able to try both the Organic Unbleached White Flour, and the Gluten Free 1:1 flour, and the quality of these products cannot be overstated.
Here’s why Bob’s Red Mill Oraganic Unbleached White Flour should give you the best results, every time.
- Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm, that is made into white flour. It is not enriched with any additives.
- This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread, equally as well as it produces light, airy baked goods.
- This kitchen staple is incredibly versatile and perfect for all of your baking needs.
It gave me such great results that I used it for this delicious Easter cake, as well as some other baked goodies that will appear on the blog soon. 🙂 In the meantime, you can get your own bag of Bob’s Red Mill with a discount using this coupon!
Of course I put my own twist on the traditional Sri Lankan Breudher cake to make this perfect for Spring!
I used egg yolks in addition to whole eggs to make the cake rich and delicious. I soaked the raisins in brandy and added more of that booze to the cake as well. I mean why not? I even added blood orange rind to the cake to give it a subtle citrus aroma as well as some taste. Aaaand, I also made a blood orange glaze to drizzle on top and decorated it with beautiful pastel coloured royal icing flowers as well! 🙂 The glaze and the flowers are optional of course, but I just couldn’t say no once I got the idea. It’s a lovely touch to celebrate Spring, and I will show you guys just how to make those dainty royal icing flowers soon with a video tutorial! So stay tuned for that. 🙂
This is without a doubt the best Breudher Cake I’ve ever had, one my grandmother would’ve approved of. The texture is soft, almost like bread. It’s light, moist, with just a hint of sweetness and richness, which is complemented by the hint of booze and the fruity, citrus flavour of blood oranges. The blood orange glaze is just a thin coating, adding a touch of extra sweetness.
I have to say Mr K was a little skeptical about pairing it with Gouda cheese, but boy did he have to eat his words along with the cheese soon after. The tangy, fruity, creamy flavour of gouda cheese is the perfect match with a slice of this buttery breudher cake!
If you like brioche bread, then I guarantee you’re going to LOVE this Sri Lankan Breudher Cake! It brought back so many memories for me and I can’t think of a better way to celebrate Easter this year than with another one of these rich, buttery, festive cakes.
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Ingredients:
Standard Bread Dough
- ¼ cup warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 450 g / 1 lb AP flour
- ½ cup water plus 1 tbsp, if needed
- ½ cup milk
- ½ tsp salt
- Extra flour just in case
- 2 tbsp softened butter unsalted
Breudher Cake
- 1 recipe of Standard Bread dough as above
- 200 g 1 heaped cup of raisins
- 5 tbsp brandy
- 1 tbsp sugar
- 150 g /5.3 oz unsalted butter softened
- 150 g /5.3 oz granulated sugar
- 2 eggs
- 2 yolks
- 2 tsp vanilla
- 2 tbsp brandy
- Grated rind of 3 blood oranges
Blood Orange Glaze
- 5.3 oz / 150 g icing sugar
- 3 - 4 tbsp blood orange juice 1 blood orange
- 1 tsp vanilla
Instructions:
Bread Dough
- Place the first measurement of warm water in the mixer bowl and stir in the sugar. Sprinkle the yeast over this and leave it aside for about 10 minutes to activate the yeast (it should start to froth, if it doesn’t the yeast may not be active).
- Add the AP flour, salt, water and milk and start mixing the dough till it starts to come together.
- Next, with a kneading hook, start mixing the dough till it comes together to form a ball. Add an extra tablespoon of water if it looks too dry.
- Continue to knead the dough till it comes together and the water is absorbed completely.
- Add the butter while kneading and incorporate it completely into the dough. If the dough is sticking to the sides (because of the butter) and not kneading properly, lightly dust the sides of the bowl with the smallest amount of flour - this should bring the dough together.
- Knead for about 8 minutes until the dough is soft and shiny.
- Place the dough in an oiled bowl. If you're using it on the same day, cover and let it rise for about 1 hour. OR leave it in the fridge overnight (covered).
- The dough is ready for the next step - if you kept the dough in the fridge, let it come to room temperature. Cut the dough into pieces and set them aside.
- Generously butter a 10 cup capacity bundt cake pan. Set aside.
Breudher Cake
- Place the raisin and brandy in a saucepan. Heat gently until the alcohol is warm. Let the raisins soak in the brandy while the dough is proofing (or overnight).
- When you're ready to make the Breudher Cake - cream the butter and sugar in a stand mixer until light and fluffy. Add the brandy, vanilla, and orange zest and beat it for a few minutes until everything has mixed in.
- Add the dough, one piece at a time while mixing the butter and sugar on medium speed (use the paddle beater). Once all the dough has been incorporated, start adding the eggs.
- Add the eggs and yolk one at a time, while mixing in between each addition to make sure the eggs incorporate well.
- Add the raisins and mix it all for a minute or two until the raisins are distributed throughout the dough.
- Scrape the dough into the buttered bundt pan. Cover with plastic wrap and let it proof in a warm place for about 30 minutes or up to an hour. It won't rise too much (definitely will not double in size), but the surface will inflate and look smooth.
- Preheat oven to 325°F / 160°C while the bread is proofing.
- Bake in preheated oven for about 50 min - 1 hour, until a knife inserted into the cake comes out clean.
- Remove from the oven and let it cool slightly. Turn it out onto a wire rack and let it cool down completely.
Blood Orange Glaze (optional)
- When the cake is ready to be iced - sift the icing sugar into a bowl. Add 2 tbsp of blood orange juice and vanilla and whisk till it forms a thick icing. Add the remaining blood orange juice a little at a time, and mix well until you get the consistency you prefer. Pour over the cake and decorate with piped flowers (optional).
- Serve with butter, Gouda cheese and a cup of hot tea!
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Nayana Gunasekera says
Waow, I think I am never going to buy Breudher again! The whole family loved it, despite the fact that I omitted the Brandy and didn’t have the proper cake tin. And during baking time, the entire house smelled absolutely awesome! Thank you for a wonderful recipe!
Aminta says
Hi, I made this recipe a few days before Christmas and it was excellent and it was devoured in two days! I decided to make ahead for Christmas and froze it once it was cooled. When we ate it after it was defrosted it was much more crumblier that when we had it fresh! Anything I could have done differently?? Thanks.
Emma says
Hallo from Sri Lanka! Haven’t been able to find a decent shop bought breudher in years so decided to make one and stumbled across your recipe..
I used a silicone Bundt cake tin.. Can you still call it a tin if it isn’t metal? Well anyway.. Its pretty deep and the dough didnt look like a lot even after the 2nd proving but it rose to the very top after baking and tasted absolutely delicious.. I’m jot on Instagram so I can’t show you a picture.. But thank you so much!
Natasha Peiris says
Hi.. I want to make this about 4 days before Christmas. Could I keep it in the fridge till Christmas morning and steam it?
Dini says
Hi Natasha
This cake is baked and not steamed. I wouldn’t recommend storing the batter for four days and baking it, as the yeast will no longer be active in 4 days and will make it taste off (overproofed yeast).
You can bake it ahead of time, but the cake will also have a tendency to go stale after a couple of days because it’s not frosted, and there is no alcohol to keep it fresh.
If you are planning on making it ahead, I recommend baking it, letting it cool, wrapping it with plastic wrap and foil, and freezing it. Then allow it to come to room temperature before serving.
Hope that helps
Samantha Paranavitana says
Hi,
I want to try this recipe but I’d like to cheat and buy the bread dough so how much should I order for one breudher please?
Dini says
Hi Samantha,
Unfortunately I have not made this with ready made dough, so I can’t be sure how much to use or if it will have the same results.
Andrianna says
Hi can I know how many kg breugher this is? So that I can buy a bundt cake pan, just to figure out the sizes.
Many thanks.
Aminta says
I have been looking for a Breudher recipe and I am excited to try this. One question…the one my Mum used to make had spices, if I were to include it when do you think the best time would be to add it??
Dini says
Hi Aminta
It depends on the spices, but usually if you’re using ground spices, then they can be added with the flour.
I hope that helps!
Ayesha says
Hi is there any option instead of brandy? If I am to make without alcohol..
Dini says
Hi Ayesha
You can substitute the brandy with orange juice or apple juice.
I hope that helps!
Chris Mang says
Thanks, I made one today from a different recipe, next time I am trying to make few changes by taking few hints from yours to make it more delicious.
Devika Fonseka says
Best brudher recipe ever. I have tried many over 30 years. This is a winner.
Dini says
Thank you so much for letting me know Devika. 🙂 I’m so glad you liked the recipe!
Lisa says
I want to try this for Christmas but a bit co fused with brandy mentioned twice. One is with raisins and no mention of the other? What should I do? Please let me know so need to make this.
Dini says
Hi Lisa
The brandy is added with the vanilla. It’s step 2 in the breudher cake portion of the recipe.
Hope you love this recipe as much as we do! 🙂
Dini
Nili says
Hi
I tried this recipe this x’mas it came out spectacular .Thank you for sharing such a wonderful treat. Merry Xmas and A Happy 2018 ahead..Thank You.
Dini says
Hi Nili,
I’m so glad that you enjoyed the recipe. Merry Christmas and happy new year to you too!
Cheers,
Dini.
Regina says
Thanks a heap for sharing this recipe. I’m a Sri Lankan living in U.S. and was looking for a breudher recipe for years. I don’t like the cookery book recipies with 6 egg yolks. This is the closest I have made to the famous FAB breudher sold in SL. Thanks again and keep up this good work! Please let me know the tablespoon of sugar do I add to the raisins and brandy?
Dini says
Hi Regina!
Thank you so much! I’m really glad you found my blog 🙂
The sugar goes with the brandy and raisins (if you want to add some sweetness to the raisins). Just combine the brandy, sugar and raisins together as in the recipe and let it soak overnight 🙂
Thank you for pointing this out.
I hope you let me know how it turned out! Cheers, Dini
Regina says
The breudher I made vanished in few hours, needless to say how good it was…..
Sue says
Dini I am looking for a moist breudher recipe could you kindly send me your recipe if possible assp please on this blog of yours.Thanks heaps.Sue
Dini says
Hi Sue
I have the Breudher cake recipe on the blog and you’re welcome to try the recipe out. It is a recipe for a classic Breudher (apart from the glaze). I’m not sure what you mean by Moist breudher recipe, and how it differs from the recipe that has been published here. Thank you! Dini 🙂
Sarah says
Dini, you are a rockstar – this cake is beautiful and I KNOW that it tastes better than it looks. I love that your grandmother would eat this anytime even though it’s traditionally had during special holidays. She sounds like my kind of woman 😉
Sarah says
Oh Dini this cake just screams ‘Spring’ 😀 So yummy!
Líly says
What a gorgeous cake and I’m so intrigued with the pairing with the gouda cheese – looks delicious!
Caroline says
I’ve seen this pop up when I’ve been on facebook a couple times and keep meaning to click through as it looks so good! It’s not a cake I have heard of but it sounds tasty and looks so pretty.
Naina says
A real stunner of a cake Dini! Cant wait to give it a try 😀 That glaze looks amazing, that dusty pink is gorgeous! Thank you for sharing at Fiesta Friday!
HIlda says
This delicious yeast cake reminds me of pannetone which is usually eaten at Easter. I think I should make this one instead.
Jennifer says
I have never heard of a Sri Lankan Breudher Cake, much less a yeasted cake. Totally new to me. Going to have to dust off my bundt and make this one. I am in charge of dessert for Easter!
Loretta says
What a beaut Dini! This Sri Lankan cake is nothing short of stunning! The ingredients and that icing on the bundt is just lovely!
Dini says
Thank you so much Loretta! 🙂
Olivia @ livforcake says
I LOVE Bundt cakes, and this one is so pretty!! Sounds delicious too :).
Dini says
Thank you Olivia! 🙂
Suzanne says
Beautiful cake Dini. I love yeasted cakes. This with that gorgeous glaze looks amazing
jane @ littlesugarsnaps says
Clicking through from #saucysaturdays and wishing there was an option to decorate your page in likes and hearts because this cake is just so beautiful!
Recipes @ Globe Scoffers says
What a beautiful cake! Thanks for sharing.
SweetJ says
Lovely decorating job and the flavor combo looks yummy, too!
Winnie says
Wowwww This cake is amazing!!
I love making yeast-cakes (they’re very popular here) but your cake is definitely different. The procedure of making it is different. I’m intrigued and honestly can’t wait to try this recipe
Christina | Christina's Cucina says
Such a beautiful cake! I could watch that frosting being poured for hours! 🙂
Jess says
This cake seriously looks yummy, I just about jumped at my screen to eat it! Definitely a must pin 🙂 have a great day xo
Carlee says
What a beautiful cake! It sounds delicious too, perfect for tea time!
Kevin | Keviniscooking says
I posted twice and don’t see it. Nonetheless Dini, it’s beautiful and I look forward to that flower tutorial, too.
Kevin | Keviniscooking says
OK, you really threw me here when you mentioned the gouda add. I would never think of it and am dying to try it at the same time. This is a beauty Dini and I loved the family tradition aspect of this one.
Christine | Mid-Life Croissant says
I love this cake D! And I think I love your grandma, too. Bob’s Red Mill makes such great products, I’d love to work with them one day. Especially now that I’m getting less intimidated by baking! Do you think I’m ready for this one? It doesn’t seem overly complicated and I’m dying to do a bundt.
Dini says
Thank you so much C! 🙂 This cake is unbelievably easy!! Definitely try it! For a pro like you – all you need to do is – make the bread dough, knead it, proof it, mix it with butter and sugar (and brandy!), add raisins and bake! I’m already craving for another one… 🙂
mira says
It looks beautiful and I can’t wait to try it! Never had Breudher cake! Pinned!
Shashi @ RunninSrilankan says
Hi Dini, I was born in Sri Lanka too, my dad was a “Burgher” and LOVED Breudher Cake – so glad I stumbled by and found this recipe! I cannot wait to share it with my mom!
Dini says
That makes me really happy Shashi! 😀 I was telling my husband that every time I opened our cake box, it took me back to my childhood when my grandmother would serve this! I hope your family loves it as much as we did!
Christine | Vermilion Roots says
I didn’t know about any Sri Lankan cakes before. So glad to have found this recipe! 🙂
Dini says
Thank you Christine 🙂 It’s definitely a unique cake due to the Dutch influence in Sri Lanka, but it’s definitely one of my favourites!
Cookilicious says
Omg! your recipe looks awesome..amazing pics..i have never made this kind of cake but would love to try this out..am drooling over your pics right now! Thanks for sharing
Dini says
Thank you! 🙂 It’s definitely a wonderful cake (I know I’m biased though!)
Renee says
I love food traditions that get passed down from one generation to the next. I’m not sure I’d enjoy cheese with my cake, but I’m going to take your suggestion and give it a try!
Dini says
Thank you Renee! Definitely give it a try, even with the cheese 😀 My husband was a skeptic too, but has since converted. Since it’s a yeasted cake, it’s like a sweet bread and the cheese (A Gouda, Emmental or Edam) somehow works with it!
Cindy (Vegetarian Mamma) says
This is beautiful! I love the gif in the post! That is super neat! I have this cake on my to make list. 🙂
Dini says
Thank you Cindy! 🙂 It’s one of my favourites because it’s the perfect sweetness and like a softer, Brioche bread!
Tina Marie says
I love your story about your grandmother and how she would keep this by the table to serve at tea or after evening meal. My grandmother used to do the same with her Walnut Cake she made. What memories your story bring back! This cake looks so delicious and I love Bob’s Red Mill’s products.
Dini says
Thank you Tina! 🙂 Food that brings back memories are the best! I love Bob’s Red Mill products too 🙂