As the air turns chill and holiday lights twinkle in every corner, the irresistible aroma of freshly baked plum cakes wafts through the city, signalling the arrival of Christmas. The rich, dark cakes, brimming with dried fruits, nuts, and a touch of festive spirits, are more than just a dessert. It is rather a cherished tradition that brings loved ones together.

The origin of plum cakes dates back to ancient Rome when barley mash with nuts, raisins and pomegranate seeds were mixed into a cake. With advancements in baking techniques and the availability of ingredients, the Victorian era brought an evolution in plum cakes. After centuries, plum cakes have been enjoyed in various parts of the world, especially during Christmas in India. The rich taste and moist texture embody the festive spirit across cultures.

Established in 2010, Puppy’s Bakery is one of Madurai’s premier bakeries, consistently delighting customers with its delectable seasonal cakes. “If there’s a bakery that keeps Christmas in its heart and its soul, it has to be Puppy’s,” says Jenista Jane, a food blogger and a regular customer at the store. Founded in Sivakasi in 2008, Puppy’s Bakery has flourished over the past decade and a half into a renowned chain, now boasting four stores in Madurai. Excitingly, another new location is set to open this weekend in Vishal De Mall.

“Our special Christmas cake is ‘Grandma’s Traditional Plum Cake.’ The recipe we use has been passed down from my grandmother, and I am proud to be the third generation to continue this delicious tradition,” says Vichitra Rajasingh, founder of Puppy’s Baker.

“My grandparents used to bake nearly 10 kilos of cakes by themselves every Christmas and sell them to their close friends. The proceeds were always donated to charity. Now, years later, we honour her memory and the cherished tradition by including a special logo of my grandma and a short story on the tags while packing,” she reminisces.

The store’s tradition involves the annual fruit-mixing festival, where close friends and well-wishers are invited to participate. “We actually soak the fruits a year ahead. The fruits soaked this year will be used for next Christmas, making sure the fruits are soaked for a minimum of 10 to 11 months,” she adds. This year’s festive season is extra special with not one but two fruit mixing ceremonies, where nearly five tons of fruits are mixed and soaked in preparation for next year’s delights.

Puppy’s Bakery plum cake | Photo Credit: Special Arrangement

The 3-star hotel Germanus is a prominent go-to place to relish the Christmas season. Inaugurated in 1999, hotel Germanus continues to be an ideal choice with upscale services and amicable hospitality for visitors and regional folks alike. The hotel fully embraces the Christmas spirit by hosting its annual fruit mixing ceremony and treating its in-house guests to special seasonal menus.

“When it is the Christmas season, we make sure to decorate our hotel with Christmas trees and festive decorations. We receive a lot of foreign tourists throughout the year, so we make sure they feel at home during the holiday season with our ambience and cuisine,” shares S Senthilnathan, Director - Operations at Hotel Germanus. The hotel commences the celebration with the Merry Mixing Ceremony in the first week of November. Like every other traditional cake-mixing festival, the in-house guests and staff come together to mix dry fruits and nuts in liquor. Along with the decadent plum cakes, the hotel treats its visitors with special dishes such as Marzipans and Yule logs using the chef’s secret recipe during the season.

One of the oldest and Tamilnadu’s second-star hotels, Fortune Pandiyan has been in the baking scene since the 19th century. Through the years, the hotel has created a secure place in the hearts of many for its traditional recipe for Christmas plum cakes. “It is a tradition at Hotel Fortune Pandiyan to host the annual fruit mixing ceremony every first Sunday of November by inviting all our friends and guests, but this year, we decided to celebrate it on the 20th of October as it is celebrated as International Chefs Day, making the fruits soak for good 75 days,” says Senthil Rajan, GM of Fortune Pandian.

“The British colonies brought exotic spices to India and started making their pudding in unique ways. We learned the art from them, and we ensure that fresh spices and house honey from our very own apiary make our recipe truly unique,” he adds. The hotel, known for its sophistication and luxury, is set to celebrate this year’s festive season with a modern twist by combining nostalgia, elegance and innovation. From whimsical gingerbread houses and packaged treats to colourful cookies and classic fruit cakes, there are endless inspirations to make Hotel Fortune Pandiyan’s festive bakes stand out this Christmas.