Having grown up in a convent school, Christmas holds a very special significance to me. Watching the nativity play in the morning and marching back to the classroom for cute Christmas potlucks are some of the fondest Christmas memories I have. The simple Christmas parties may be a thing of the past now, but I do bring home a good plum cake as soon as I spot one in the market. And later, if find a cake better than that, I bring that home as well. In other words, I am obsessed with plum cakes as much I am obsessed with the holiday itself. Wrapped in fuzzy woolens I polish off my share of the cake, bit by bit, while watching my favourite Christmas movies. However, it is not as casual an affair for communities that do take Christmas seriously, and guess what, plum cakes may not even be a mandatory feature in their celebrations at all. Christmas is one of the most widely celebrated festivals around the world with multiple local rituals and traditions. The Plum cake is actually a very “English” accessory of the Holiday, which in turn took shape from the plum porridge which was lavishly prepared and served in the quintessential English Christmas spread in medieval times. So, as much as you love plum cakes, it is time to look at the five Christmas cakes from across the world that are just as joyous.
Panettone
This Italian baked delight is the reason why we believe in serendipities. This fluffy, fruity cake dates back to the thirteenth-century Italy. It is said that the chef of the Duke of Milan burned the festive cake and a scullery boy named Toni saved the day by making a sweet loaf by using up all the leftovers. The cake was so well-received that it earned the name ‘Panettone (or Toni’s bread)’.
Japanese White Sponge Cake
A departure from the dense and brown plum cake, the Japanese white sponge cake is airy, light and as you may have guessed spongy. It is also dusted off with powdered sugar and has been an integral part of the Japanese Christmas celebrations since time immemorial.
Yule Log or Buche De Noel
In Medieval France, there was a custom of cutting a wooden log from the fruit tree and place it in a hearth where it would burn for at least three days. This log would be sprinkled with salt, holy water or wine so that it would last for a longer time. This was supposed to signify a good harvest season. With time, of course, the tradition got obsolete, but people started baking cakes in shape of a log to keep the ritual alive on their dinner table. The light sponge cake is layered with cream and rolled up like a log.
Stollen
The German cake Stollen wasn’t supposed to be as loaded, creamy and nutty as it is now. It was in fact meant to be something that would be consumed during the fasting period that preceded Christmas. It was dry and firm. Prince Ernest, Elector of Saxony advocated the use of butter in festive treats, and got the ban lifted from butter by the Pope. And this is how the German bakers in 1491 got to use butter in their stollen. With time, Stollen got more and more refined, and we have this 13th century Prince to thank.
Allahabadi Cake
Call it the Desi cousin of the English cake or whatever, but this has to go down in History as one of India’s best culinary adaptations by the Christain community of Uttar Pradesh. Like the plum cake, it does make use of soaked dried fruits and nuts. But the many desi swaps make it all the more irresistible. Butter makes way for ghee, saunf, javitri and ginger make the cake edgier. If you are lucky, you would also find cakes with the addition of petha (the translucent white candy made of white pumpkin you find India).
Here’s wishing you all a very Merry Christmas.
