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Cake mixing

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C ake mixing marks the countdown to Christmas. The Renaissance began it in full swing by holding a fruity, spicy cake mixing. They mixed together 700 kg of dry fruits, spices and liqueur in all, for the cakes to be ready by Christmas. Sweet raisins, glazed red cherries, orange peel, tutti-frutti, black currants, brown dates, dried apricots, nuts and spices along with endless bottles of spirits and syrups like golden syrup and honey were mixed in together and stored away until those aromatic, festive baking sessions.

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