CHENNAI: At the Radisson Blu Hotel, Egmore, the soft wind picked up the aprons of the cake-mixing participants who were assembled at the second floor of the hotel on Saturday. The gentle glug of bottles was followed by a loud cheer, as the participants emptied copious amounts of alcohol into the large tub filled with dried fruits and nuts.
“Cake-mixing is a traditional way of ushering in the festive season. We will be making a rich plum cake with fresh fruits. Cake-mixing is an event to announce to everyone that we will go into the Christmas season with warmth and cheer,” said Neelkantan, corporate executive chef of Radisson Blu.
Around 50 kg of tutti-fruity, almonds, figs, cashew nuts, raisins and black raisins were soaked in 22 litres of rum, vodka, wine and brandy. This mixture will be left to soak for a month. Every two or three
days, the mixture will be checked to see if the fruits are marinating properly. Neelkantan explained that the cake will be made two days before the festive season begins.
South Indian actress Parvathy Nair was the chief guest for the event. “Cake-mixing is a fun activity where everyone joins together to bake one dish. It is a joyful experience. I have done a cake-mixing before, and I still remember that joyful experience. Everyone is happy and excited, nobody feels sad,” she said. The event was also attended by Sunil Chauwla, head of Social Beat, and the Radisson Blu team.