Ah! This Mixing Takes The Cake

The cake-mixing ceremony is a cherished Christian tradition that marks the onset of the harvest season. It celebrates the spirit of the season, as families gather to mix fruits and nuts that will later be used to bake festive Christmas cakes, symbolizing warmth, abundance and joy. The cake-mixing ceremony is a joyful, festive event that marks the beginning of holiday preparations. It’s a cherished tradition where family, friends, and community come together to mix ingredients for Christmas cakes, symbolizing unity, celebration and shared goodwill. “The event signifies the blending of ingredients as a symbol of togetherness, harmony, and goodwill. It fosters a spirit of unity among everyone involved, bringing family, friends and communities closer as they prepare for the festive season. This ceremony holds deep symbolism, as mixing the ingredients represents unity and harmony. It also serves as a social gathering, encouraging camaraderie and community bonding. Most importantly, it marks the start of the festive season, carrying forward a cherished, centuries-old tradition,” says Rajeev Kumar, Executive Chef at Courtyard by Marriott Bengaluru Hebbal.

A variety of rich fruit-based mixtures are prepared, which are then used in making an assortment of Christmas treats like plum cakes, puddings, Dundee cakes, mincemeat pies, stollen bread, Christmas fruit granola, plum tarts and fruit crumbles. The mix includes a generous assortment of dried fruits — like raisins, currants and cranberries, along with nuts such as almonds and walnuts, spices like cinnamon and nutmeg, and a splash of liquor, including rum, brandy or red wine, for depth and richness. The cake mix includes a rich variety of dried fruits and nuts, such as cashews, almonds, prunes, apricots, raisins, sultanas, black currants, dried cherries, tutti frutti, dried figs, orange and lemon peels. Rum is also added to enhance flavour and preserve the mixture.

Anand Panwar, Executive Pastry Chef at Roseate Hotels and Resorts, says, “Preparation for the cake begins with mixing an assortment of dried fruits, nuts, and spices, which are then soaked in liquor for a month or two before Christmas. This soaking allows the flavours to mature and blend, creating a rich base for the cakes, which are baked just before the holiday.” Traditionally, the event symbolises the bounty of the harvest season. Families gather to mix their produce with rum and spices, letting it infuse for weeks.

Hitesh Pant, Executive Chef, Sheraton Grand Bengaluru Whitefield Hotel & Convention

Preparation for the cake begins with mixing an assortment of dried fruits, nuts, and spices, which are soaked in liquor for a month or two before Christmas.”

— Anand Panwar,

Here are two recipes from Anand Panwar, Executive Pastry Chef,

Roseate Hotels and Resorts to celebrate Christmas this year.

• Refined flour 100 gm

• Butter 50 gm

• Brown sugar 50 gm

• Eggs 8 nos

• Cinnamon powder 20 gm

• Nutmeg powder 5 gm

• Cloves powder 5 gm

• Ginger powder 5 gm

• Yeast 50 gm

• Raisins 100 gm

• Munnaka 100 gm

• Tutti frutti 100 gm

• Cherry 100 gm

• Black currant 100 gm

• Apricot 100 gm

• Prunes 100 gm

• Liquor 1 litre

(for soaking)

• Icing Sugar

1 kg

• Desi Ghee

1 kg

* Marzipan 700 gm

Prepare the fruits: Soak raisins, munnaka, tutti frutti, cherries, black currants, apricots, and prunes in rum and let them rest in a vacuum-sealed container for a deep, infused flavour.

Make the dough: Combine the flour, butter, brown sugar, eggs, cinnamon, nutmeg, cloves, ginger, and yeast in a mixing bowl, kneading into a smooth dough.

Add fruits: Add the soaked fruits into the dough and knead gently for about 3 more minutes to ensure even distribution.

Proofing: Allow the dough to rest and proof for 45 minutes.

Shape with marzipan: Divide the dough into 400g portions, shape each with a marzipan centre, and let them proof again for

35 minutes on a baking tray.

Bake: Preheat the oven to 200°C, bake with steam for 15 minutes, then reduce the temperature to 175°C and bake for another 15 minutes.

Finish: Brush the warm bread with ghee, coat with icing sugar, and cool on a rack. Decorate with cinnamon sticks and Christmas-themed decorations.

• Raisins 200 gm

• Munnaka 200 gm

• Tutti frutti 200 gm

• Cherry 200 gm

• Black currant 200 gm

• Apricot 200 gm

• Prunes 200 gm

• Almonds 200 gm

• Cashew nuts 200 gm

• Rum 2 litres (for soaking)

• Refined flour 800 gm

• Butter 300 gm

• Brown sugar 250 gm

• Eggs 12 nos.

• Baking soda 30 gm

• Baking powder 30 gm

• Cinnamon powder 20 gm

• Nutmeg powder 5 gm

• Cloves powder 5 gm

• Ginger powder 5 gm

Prepare the fruits and nuts: Soak the raisins, munnaka, tutti frutti, cherries, black currants, apricots, prunes, almonds, and cashews in rum for at least one month for the best flavour.

Prepare the batter: Cream the butter and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition until smooth.

Combine: Add the soaked fruits and nuts to the butter-sugar-egg mixture, folding in gently to combine.

Mix dry ingredients: In a separate bowl, sift the flour, baking soda, baking

powder, cinnamon, nutmeg, cloves, and ginger powders. Gradually fold these dry ingredients into the wet

mixture until just combined.

Bake: Pour the batter into a prepared pan or mould. Bake at 180°C for 35

minutes, or until a toothpick inserted into the centre comes out clean.

Serve: Let the pudding cool slightly, then serve warm for the best taste.