As the air cools and holiday lights twinkle around every corner, the unique aroma of freshly baked plum cake wafts across the city, signaling the arrival of Christmas. Dark, rich cakes filled with dry fruits, nuts and festive cheer are much more than just a dessert. It is a cherished tradition that brings loved ones together.
Plum cake originated in ancient Rome when barley was mashed with nuts, raisins and pomegranate seeds to make a cake. With advances in baking technology and availability of ingredients, the Victorian era brought developments in plum cakes. Over the centuries, plum cake has come to be enjoyed in various parts of the world, especially during Christmas in India. The rich flavor and moist texture symbolize the festive spirit across different cultures.
Established in 2010, Papi Bakery is one of the leading bakeries in Madurai, consistently delighting customers with its delicious seasonal cakes. “If there’s any bakery that holds Christmas in its heart and in its soul, it would be Pappy’s,” says food blogger and regular customer of the store, Jenista Jane. Established in Sivakasi in 2008, Papi’s Bakery has grown into a well-known chain over the last decade and a half, now having four stores in Madurai. What’s exciting is that another new location is scheduled to open in the Giant D Mall this weekend.
“Our special Christmas cake is ‘Grandma’s Traditional Plum Cake.’ The recipe we use was inherited from my grandmother, and I am proud to be the third generation to continue this delicious tradition,” says Vichitra Rajsingh, founder of Pappy Baker.
She recalls, “My grandparents used to make about 10 kilos of cakes themselves every Christmas and sell them to their close friends. The proceeds were always donated to charity. Now, years later, we honor their memory and cherished tradition by including a special logo and a short story from my grandmother on the tag while packing.”
The store’s tradition includes an annual fruit-mix festival, where close friends and well-wishers are invited to attend. She adds, “We actually soak the fruits a year in advance. The fruits soaked this year will be used for the next Christmas, ensuring that the fruits are soaked for at least 10 to 11 months.” This year’s festive season is extremely special with not one but two fruit mixing ceremonies, where approximately five tonnes of fruits are mixed and soaked in preparation for next year’s enjoyment.
Puppy’s Bakery Plum Cake | Photo Credit: Special Arrangement
The 3-star Hotel Germanus is a prime location to enjoy the Christmas season. Inaugurated in 1999, Hotel Germanus remains an ideal choice for visitors and regionals alike with excellent services and cordial hospitality. The hotel fully embraces the Christmas spirit by hosting its annual fruit meld ceremony and feeding its in-house guests a special seasonal menu.
“When it is the Christmas season, we make sure to decorate our hotels with Christmas trees and festive decorations. We have a lot of foreign tourists throughout the year, so we ensure that they feel at home with our ambiance and cuisine during the holiday season,” says S Senthilnathan, director – operations, Hotel Germanus. The hotel starts the festivities with a merry mixing ceremony in the first week of November. Like every other traditional cake-mixing celebration, guests and staff at home come together to mix dried fruits and nuts into the wine. Along with delicious plum cake, the hotel treats its visitors to special dishes such as marzipans and Yule logs using the chef’s secret recipe during the season.
One of the oldest and second star hotels in Tamil Nadu, Fortune Pandian has been in the baking sector since the 19th century. Over the years, the hotel has held a secure place in the hearts of many for its traditional recipe of Christmas Plum Cake. Senthil Rajan, GM, Fortune Pandian, says, “ Hotel Fortune Pandian has a tradition of organizing an annual fruit blending ceremony on every first Sunday of November by inviting all our friends and guests, but this year, we decided to celebrate it on October 20 as it is celebrated as International Chefs Day, leaving the fruits soaked for 75 days.”
He further added, “The British colonies brought exotic spices to India and started making their halwa in unique ways. We learned the art from them, and we ensure that fresh spices from our own apiary and home-made honey make our recipes truly unique.” The hotel, known for its sophistication and luxury, is all set to celebrate this year’s festive season with a modern twist combining nostalgia, elegance and innovation. From whimsical gingerbread houses and packaged treats to colorful cookies and classic fruit cakes, there are endless inspirations for making Hotel Fortune Pandian’s festive treats different this Christmas.
