Kenya’s Sarova Panafric held the historical cake mixing ceremony that traditionally marks the beginning of a celebratory mood as the world starts to enter the Christmas season. The event also marked the hotel’s commitment to giving customers within and without Kenya a taste that matches their unique needs.
The exciting event was characterized by the mixing of traditional liquors with sultanas, raisins, cashews, almonds, plums, peaches and nuts awaiting Christmas season baking. The chefs on site showed their prowess in mixing and combining the ingredients for a spectacular outcome.
Other ingredients that went into the cake mix included dates, figs, dried cherries, pistachios, cinnamon, cloves, nutmeg, dried ginger, candied fruits, prunes, walnuts, sugar, eggs and all-purpose flour. The mixture is then soaked in rum, brandy, wine or a combination of fruit juices and alcohol, all of which give the cake its signature taste and aroma.
The cake mix is filled in airtight containers and is allowed to soak for at least a week. Since alcohol is a preservative, it was believed that preserving the cake mix for a year could attract good luck and harmony.
According to Sarova Hotel’s group Pastry Chef, Sanjit Gupta, the lovely ceremony presented an occasion where chefs and participants do not just make preparations for the upcoming festival, but also get together to welcome the festive spirit that is so synonymous with Christmas.
“For us, this is not just a cake mixing ceremony because we know many others might be doing the same. For us, it is a show of the expertise that we put in place to give our customers the best,” said the chef.
The event is part of the history that dates back to the 17th century when cake mixing was done to mark the arrival of the harvest season in a procedure that has remained constant through the years. This tradition used to be an intimate family affair to symbolize unity and hard work and is now no longer a preserve of Christian households.
