Cake Mixing: Story behind this Christmas tradition | The Times of India

The practice of cake mixing begins quite early, mostly in the first week of December itself. It is an age-old tradition where kilograms of dry fruits, nuts, grains and spices are combined together to form a mixture. This mixture is then soaked in alcoholic blends for some days to let them soak all the flavours and aroma. Lastly, it is divided into parts which goes into the cake batter, from which further Christmas Fruit Cakes are baked.

According to #DesiConnoisseurs (Vickrham Vicky and Maneesh Srivastava, renowned Food Critics) who were a part of the celebrations at Radisson Udyog Vihar, Gurugram which had a gala cake mixing along with loads of food and free-flowing drinks with a lovely ambience, under the supervision of General Manager, Namit Vijh, ” It is a lovely ceremony where you do not just make preparations for the upcoming festival, but also get together to welcome the festive spirit that is so synonymous with Christmas.

They further add that “At Four Points By Sheraton New Delhi Airport Highway, GM Sumit Gogia who hosted the ceremony transformed it into an electric event where traditional liquors were mixed with sultanas, raisins, cashews, almonds, plums and peaches and the soaked nuts were stored in large containers to be used in Christmas baking.”

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