4 days Ago By Anjali Jhangiani
Pune: Among the myriad traditions that herald the arrival of Christmas season, the tradition of cake mixing stands out, especially when it comes to preparing the quintessential plum cakes. This ceremony, deeply rooted in community and festivity, marks the beginning of the holiday baking season . Yusuf Mirdehghan, owner, Husseny Bakery in Camp, said, "We make over 100 kg of mixture at a time containing dry fruits, nuts, tutti-frutti, and so on.
The mix is our master baker's secret recipe; he doesn't even share what the portions are with us. He worked with us for over 45 years and sticks to the same recipe so our cakes are consistently delicious. The mixes are different, left to ferment for two weeks before it is added to the batter and baked.
" Mirdehghan added, "Some cakes are customised according to the demands by clients. Some want special alcohol that they give us to add into the mixture for fermentation, others tell us what alcohol they want —rum, whiskey, or brandy. We also make vegetarian plum cakes with a readymade mixture for those who don't want alcohol-based fermentation.
People from far come to the bakery to pick up plum cakes, some come from as far as Ahmednagar." The cake-mixing ceremony is not just about the ingredients but also about the communal joy it brings. Pramod Yadav, sous chef at Novotel Pune Nagar Road, describes the event as a blend of rich ingredients and engaging activities.
"The highlight was the inclusion of an array of premium dried fruits such as raisins, cranberries, cashews, and apricots, all essential for the perfect Christmas cakes, totalling over 100 kg. The aromatic spices and carefully selected liquors ensured that the mixture exuded festive warmth. Approximately 40-50 guests participated in this joyful event, including our esteemed patrons and enthusiastic staff members.
The event was designed to foster a sense of community and shared tradition, making it a memorable experience for all. But the key to a perfect cake lies in the gentle folding of ingredients, avoiding overmixing to ensure a light, airy texture. From grape stomping to custom glasses for guests, the event fosters a sense of community and shared tradition, making it a memorable experience for all," said Yadav.
Chef Madhu Bohra of Malaka Spice emphasised the meticulous selection of ingredients and the extended fermentation process. "The mixture, once mixed, is kept for fermentation in a box for approximately 1 month," said Bohra, underlining the patience required to achieve the perfect flavour for their plum cakes. For those inspired to recreate this tradition at home, experts share invaluable tips.
Komal Bhingare, a homebaker, said, "It's all about letting the mixture ferment at its own pace; you can't rush a good cake." Bhingare said that she makes her mixture with dried fruits and nuts with warm spices that define the season for a month to ensure the flavours come out in all their glory. Sharing tips for making the perfect plum cake at home, experts suggest baking at a low temperature to ensure even cooking, and ‘feeding' the cake with liquor post-baking to enhance its moistness and flavour.
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