September 17, 2016
The Residency Towers on Avinashi Road today hosted its 20th annual fruit mixing ceremony, marking the beginning of the Christmas cake preparations. About one hundred invitees, including in-house guests and a few members of the public participated in the event.
“This year 500 kilograms of dry fruit and nuts were mixed with 120 bottles of brandy and rum. This mixture will be fermented for two months. In the first week of November we will start preparing the plum cakes, and from December onwards we will begin the sales,” Ashok Kumar, Executive Chef, Residency Towers, said.
The guests mixed rum and brandy with a variety of nuts and dry fruits including black currants, red currants, dry apricot, dry fig, dry apple, dry pineapple, ginger chips, assorted candy peels, walnuts, cashew nuts, pastas, and dates among others.
Speaking to Covai Post, Executive Chef Ashok said, “The fermentation with liquor enhances the flavour of the dry fruits. It will preserve the quality of dry fruits. The cake is baked in steam to retain the nutritive value of the ingredients. The cakes have a shelf life of at least six months.”