The beginning of cake mixing ceremony can be traced back to the 17th century Europe. With this ceremony, the arrival of the harvest season was indicated. During this time plums and nuts were harvested in bulk to make traditional plum cakes. The ingredients were mixed ahead of time with wine and liquor to soak and allow them to develop aroma and the rich flavours.

Like every year, this year also Chef Rahul Arora organized a cake mixing ceremony at Bon Appetit, Salt Lake. The ceremony witnessed an interesting array of dry fruits consisting of Cashews, Raisins, Walnuts, Almonds, Prunes, Dates, Tutti Frutti, Blackcurrant, Cranberry, Amsotto, Murabba, Figs, Glacé Cherry (Candied Fruits), Orange peels and Ginger, with spices like cinnamon sticks, cloves, nutmeg and mace, all together in the heady concoction of Wine, Port Wine, Rum, Brandy, Whiskey and Beer.

The alcohol content in the cake ensures that the cake is in good condition for long period of time, mentioned Rahul Arora.

With such cake mixing events happening in Kolkata, one can surely say that Christmas is not far!!

Priyanka Dutta