Casino hotel hosted yet another cake mixing ceremony as a part of the Christmas tradition
The Casino Hotel Mattancherry Spice has been part of the Christmas tradition for over 3 decades now. The rich fruit cake is made from the finest ingredients in the most hygienic conditions. The mixing of the cake begins very early so that it matures perfectly in time for Christmas! This year too, the cake mixing ceremony was held at the Casino Hotel at Willigdon Island with much enthusiasm and celebration.
“The mixing ceremony, a part of an age-old Christmas tradition, is of Anglo Saxon Culture. Our Christmas cakes are always made in advance. Afghani black raisins handpicked during the initial part of the year are cleaned, washed and dried with utmost care; the fruits are then stewed for an approximate of 15 – 20 minutes with honey, lemon juice, lemon rind, candied lemon peel, and candied ginger peel. The stewing is done in our traditional Varp measuring 122cm dia and weighing 150 Kilos, ideal for stewing /slow cooking. This is how the fruit matures and develops the honeyed nectar or liqueur inside of the raisins that makes the cake plumy and juicy. We’ve got the finest ingredients put together in the most hygienic conditions at our central kitchen. What’s most interesting is that this moist and dense cake has a high ratio of fruit which means, no extra sugar is used in the making!, ” explains the Sous Chef at the Casino Bakery. The Matured Plum Cake has a shelf-life of 6 months and comes in an elegant tin which is perfect for gifting purposes.
