Cake mixing ceremonies take off in the city

History of the ceremony dates back to 17th century Europe, where it marked the arrival of the harvest season. During this time, lots of fruits and nuts were harvested  and prepared to go into the making of the traditional plum cake. The mix was saved up for the next harvest season with the hope that the coming year would bring with it another abundant harvest. This ceremony quickly metamorphosed to a close affair, with the family sitting together and soaking dry fruits in wine or rum and hoping that the fine flavour fills their Christmas with delectable sweetness. 

Sharing more details about the ritual, Chef SV Ganesh, executive chef, The Residency, says, “The ingredients comprise dry fruits like raisins, black currants, prunes, glazed dates, cherries, candid oranges, lemon rinds and nuts like cashews, pistachios and almonds. Then comes the  best part — that is pouring in the liquor. Large quantities of liquor, fresh juices and honey are generously added to soak all the mixtures.” He adds, “Freshly ground spices are also added and tossed till  the fruits and nuts are well coated. This is then emptied into large containers and stored with occasional stirring to ensure that the nuts soak well. The sugar content of the liquor and fruit helps preserve the ingredients till December, when the baking starts.” 

The ritual has become a calendar event for most hotels in the city. Donning gloves and red aprons, the ritual of pouring and mixing wine into chopped fruits is performed with enthusiasm and gaiety.