Two hundred kilograms of dried fruits and nuts and 40 liters of various spirits were used for the mixing, thus kicking off the run up to the Christmas season.

Two hundred kilograms of dried fruits and nuts and 40 liters of various spirits were used for the mixing, thus kicking off the run up to the Christmas season.

Two hundred kilograms of dried fruits and nuts and 40 liters of various spirits were used for the mixing, thus kicking off the run up to the Christmas season.

With Christmas celebrations just a few 'jingle bells' away, the Hilton Garden Inn, Thiruvananthapuram organized a grand cake mixing ceremony. Two hundred kilograms of dried fruits and nuts and 40 liters of various spirits were used for the mixing, thus kicking off the run up to the Christmas season. The hotel staff and even the guests joined in to make it all the more fun. More than 400kg cakes will be baked after the mixture is fermented over 45 days, said the executive Chef Ashok Eapen. “A good plum cake should not be dry. It should be supple and juicy. The right proportion of batter and the fruit and nut mixture does half the trick and the rest is all about the baking method. Right after my cakes are out of the oven, liquor and syrup mixture is poured over them which will keep them moist and juicy,” said the chef. Donning chef caps and aprons, the guests enjoyed kneading the mixture together. Piled up on the table, the multi-hued hillock of fruits and nuts invoked the colors and scents of the festival season. Guests from corporates in the city, Technopark and airline companies attended the cake mixing ceremony.