Hotel Panache has set the Christmas ball...errr cake rolling.

The hotel organised a unique traditional cake-mixing ceremony on Wednesday to ring in the Yuletide season.

The age-old ceremony of cake mixing starts before Christmas and winter festivities. This was the first time that a plum cake-mixing ceremony was organised in the city.

First, dry fruits such as cashew nuts, raisins were put into a big steel basin. Also put in were raisins, blackcurrants, candied peel, candied cherries and tutti frutti.

The caramel liquid was poured in for the rich colour. And of course, the all important 'spirit of the season' in bottles - wine, rum and whiskey - to soak the fruits with.

All of it was mixed in the steel basin.

The mixture would be stored till the spirit of the liquor evaporates and only the fruit flavour remains.

The idea was conceived by chief chef Soumya Mukherjee, who wanted to give a new taste to the residents.

'Children also can eat this cake without any problem because once the spirit evaporates after the dry fruits are soaked for two to three days, only the sweet taste and fragrance remains. The effect of liquor is completely gone,' said Soumya.

The cake would be served to visitors at the hotel during Christmas celebrations.