Christmas Cake Mixing Ceremony at G D Goenka University

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October 27, 2015
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November 4, 2015

Christmas waves a magic wand over the world and behold-everything is softer and more beautiful!

Le Cordon Bleu School of Hospitality, G D Goenka University celebrated the traditional Cake Mixing Ceremony on 2nd Nov 2015 to usher in good tidings and spirit of Christmas. Although Christmas is almost two months away, but it is time to prepare for the festivities. The spirit of Christmas is the spirit of love and of generosity and of goodness. It illuminates the window of the soul and we look out upon the world and become more interested in people than in things.

The event was attended by Honorable Vice Chancellor, Prof.(Dr.) Raj Singh; Registrar, Dr. Nitesh Bansal; CoE, Ms. Suneet Soni and all the respected Deans and HoDs. It was an honour that the presence of visiting faculty from University of Nottingham made the event even more joyous.

The traditional cake mixing ceremony usually starts a few months ahead of Christmas and the winter festivities. It is an age old custom that started in Biblical times and was primarily celebrated in large family gatherings. 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 flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The dry fruits, cherries, tutti fruiti, cranberries, dates, sultanas etc comprise of over 70 ingredients that have to be macerated in spirits such as brandy, whiskey and rum to mature them and soften them. The pudding is aged for a month, months, or even a year; the high alcohol content of the pudding prevents it from spoiling during this time. Despite the name “plum pudding,” the pudding contains no actual plums due to the pre-Victorian use of the word “plums” as a term for raisins.

Over the years this ritual has been adopted by many corporate and institutions all over the world. Especially all five star hotels have this annual ritual of bonhomie wherein typically the General Manager invites all in-house guests and special invitees, enthusiastic children and the staff of Hotel who together gear up with aprons, caps and gloves and take part in the fun-filled ceremony. Students of hospitality who would soon be organising such events in the near future got an exposure to this wonderful tradition.

The fine mix of Sultanas, Raisins, Dry figs, Tutti Fruiti, Candied Orange Peel, Candied Lemon Peel, Dry Apple, Cranberry, Dry Dates were decorated in the form of the beautiful GDGU logo. Hon’ble Vice Chancellor initiated the first measure of spirit in to the mix. Soon all the Deans and HoDs joined in as they enthusiastically looked for the coins that are added to the mixture. As per tradition whoever finds the coin gets married that year. Otherwise finding the coin denotes good fortune in the coming year. These macerated fruits will be used for baking Christmas Cakes at SoH before Christmas!

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