Rum, raisins at cake-mixing ceremony

Tribune News Service

Ludhiana, December 14

To commemorate the pre-Christmas celebrations, the students of the School of Hotel Management organised a cake-mixing ceremony at the CT University.

The traditional Christmas cake or Christmas pudding as it is called is composed of many dried fruits held together by egg and flour, sometimes moistened by molasses and flavored with cinnamon, nutmeg, cloves, ginger, and other spices. The dry fruits, cherries, tutti-fruity, cranberries, dates, sultanas, etc comprise over 70 ingredients that have to be macerated in spirits such as brandy, whiskey and rum to soften them.

Telling more about the ceremony, Dr Bharat Kapoor, Director School of Hotel Management, said, “The students of the school, along with the faculty members prepared a mix of raisins and dry figs, tutti fruity, candied orange peel, candied lemon peel, dry apple, cranberry and dry dates, which were decorated. These macerated fruits will be used for baking Christmas cakes.”