SHILLONG: A city hotel for the first time organised a traditional Christmas cake mixing ceremony with in-house guests on Wednesday.
The signature cake mix at The Hotel Polo Towers was prepared by mixing dry fruits such as apricots, cherries, cashew nuts, raisins and black currants with wine, rum and brandy. All the fruits and the drinks were put together and a mixing table was set up.
Over 80 guests from across the country along with ladies from the Innerwheel Club of Shillong were handed over chef caps and gloves for the event.
“The soaked mix was put into jars to be left for a few weeks for the fruits to soak up the alcohol to give a very moist cake with juicy dried fruits. Our chefs will mix the fruits every two days so that the fruits on top don’t dry out. The cake mix will be sent out to all Hotel Polo Towers Group properties and used for making Christmas cakes and other festive edible treats,” said a statement issued by the hotel.
The history of the cake-mixing ceremony dates back to the 17th century when 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 year.
