Millennium Post

Cake mixing kicks off Christmas festivities

Cake mixing kicks off Christmas festivities

The traditional cake mixing ceremony is usually organised 45 days ahead of Christmas, ushering in good tidings and happiness for the festive season.

The Imperial, New Delhi had organised this fruit soaking ceremony this November, all amidst great cheer and festive fervour. The holiday season rang in under the watchful eyes of Executive Chef Prem Kumar Pogakula and Pastry Chef Sandeep Kanojia along with his team and few spirited guests.

Massive varieties of candied fruits, fruit peels, assorted nuts, juices, and the all important spirits like cognac, rum and grand marnier were used to soak the fruit in and blended joyfully for an exotic dough preparation, to mature beautifully in time for Christmas and to be churned out as Christmas plum cakes, puddings and Stollen by The Imperial pastry team.

"The traditional cake mixing ceremony spreads joie de vivre and camaraderie for Christmas. The occasion is incomplete without the traditional Christmas cake and we at The Imperial have always organised this tradition with lot of enthusiasm," expressed Vijay Wanchoo – Sr Executive VP and GM, The Imperial New Delhi.

Chef Prem Kumar Pogakula-Executive Chef, The Imperial New Delhi said, "The cake mixing is a Christmas tradition dating back to many years and is also a pre-cursor to the occasion. It is a pre-requisite for settling the liquor in the mix of nuts, fruits and spices, covered with cinnamon. Christmas fun starts with this ceremony which is considered to be a harbinger of good fortune and joyous times, adding, "This recipe is unique to The Imperial for many decades. The mix of exotic ingredients get soaked in liquor for at least a month. Unlike other cakes, this traditional one is the most sought-after as it is prepared in a distinct way with mounds of brown dates, black raisins, dry figs, walnuts, and other exotic spices, mixed with 50 liters of liquor like cognac, rum and grand marnier. This will be kept till the dry fruits get fattened on liquor. Then our chefs will combine flour with 150 Kgs mixture for the dough to be baked to perfection."

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