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Faculty of Manipal University participating in the Christmas Cake Mixing Ceremony inManipal on Wednesday.

Christmas is about a month away but preparations for it have started in right earnest. The Cake Mixing Ceremony for Christmas cake held at Fortune Inn Valley View here on Wednesday signalled the beginning of Christmas season.

The ambience was just right for the ceremony. Right at the centre of the Chaitya Hall at Valley View was a 14-foot-long table, which was decked up with apricot, almonds, pistachio, walnuts, sultanas, seedless dates, figs, prunes, apricots, dry cherries, raisins, orange and ginger peels, clove and cinnamon powder.

A well-decorated Christmas tree behind the table, and carols playing in the background provided the perfect setting for the ceremony, which was inaugurated by Pro Chancellor of Manipal University H.S. Ballal and Pro Vice-Chancellor H. Vinod Bhat.

Able guidance

The heads and faculty of various institutions of Manipal University mixed the ingredients under the direction of Executive Chef Rajiv Kumar Bali. The ingredients on the table got a sprinkling from two bottles each of rum and brandy.The soaked fruits were then carefully tied in hygienic bags. They would be left for nearly a month until the mix develops a mature and rich flavour. Mr. Bali said the ceremony dated back to the 17th Century in Europe. The ceremony marked the arrival of the harvest season. During this period, lots of fruits and nuts were harvested and used in the making of the traditional plum cake, he said.

“All the cut dry fruits should be mixed really well with spices so that the flavour is properly absorbed. Alcohol helps in retaining the flavour and acts as a preservative. Ingredients mixed in correct proportion is the key to perfect baking. With proper refrigeration, the cake will have a longer life,” Mr. Bali said.

Cake Mixing Ceremony dates back to the 17th Century in Europe