It’s a month to go for christmas and here we were at a traditional cake mixing ceremony.
This one’s a fine afternoon at Welcome Hotel Sheraton, Delhi, hosted by the GM – Benita Sharma.
Before I hop onto the highlights of the afternoon, there was a bit of a reading I did on the history of Christmas cakes.
An english tradition which started as a plum porridge. People back then would observe a day of fasting and eat the porridge on the christmas eve to line their stomachs. Soon dried fruits, spices and honey got added along the way and this porridge took the shape of a fine christmas pudding. In the 16th century with the addition of butter, flour and eggs a formidable cake came along !
Whats fun and enthralling is the making of the christmas cake as we now know it.
So, bringing you back to Hotel Sheraton, Benita and her fabulous team got all of us ladies together, hell yeah ! Apron tied, head covered, we all stood next to this huge container which had neatly held large quantities of dry fruits like cherries, raisins, plums, cashews, almonds, lemon rinds, pistachios, prunes, black currants and walnuts. Along the sides were umpteen bottles of Rum, Brandy and a few whiskies thrown around.
A quick word of what i’d like to put in my christmas cake – loads to love and my two bottles of Old Monk Rum followed by Morpheus XO Brandy.
Crazy, Crazy 30 minutes of pouring and mixing. Mad laughter and good luck to all doing the rounds.
So what’s next, it’s said that the liquid mix is enhanced with honey, spices and fresh juices, it’s then transferred into large canisters till a little before christmas for it to soak in all the liquid well. Then of course it baked to perfection for the final celebration day !
They say every family on christmas have their own plum cake recipe, Benita shared with us one fun christmas cake recipe, which we all cracked up at, I cannot help but share with you an inspired version of the same…to be tried at your own peril !
1 cup water
1 cup brown sugar
4 large eggs
2 cups candied fruit
1 teaspoon baking soda
1 teaspoon salt
1 bottle whisky (sample the whisky to check for quality)
Take a large bowl. Check the whisky again – to be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar and beat again. Make sure the whisky is still okay. Cry another tup.
Break two leggs and add to the bowl and chuck in the cup of candied fruit.Mix on the turner. If the free d druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Now sift the lemon juice and strain nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.