Rum-soaked fruits and slow-baked memories: Pune’s Christmas cakes tell stories of faith, family and tradition

While the bakery itself is now about 93 years old, Irani has personally been involved in baking Christmas cakes for over 50 years. Earlier, customers were mostly families living around Taboot Street, many of whom came generation after generation. Today, the demand has grown far beyond the neighbourhood. “People come from across Pune and even institutions, because they trust our consistency and tradition,” he says. Christmas orders usually begin from the second week of December and continue steadily throughout the season.

Despite changing tastes, the traditional fruit and plum cake remains the most popular. “Customers ask for rich, dark cakes filled with soaked dry fruits, nuts and balanced spices,” says Irani. The fruits are soaked and stored in large drums well in advance—a method that has been followed at Husseny Bakery for over generations. “Time, patience and experience are the real secrets behind our cakes,” he adds, adding that there is no compromise on ingredients. The bakery caters to a diverse clientele, with cake prices ranging from Rs 120 to Rs 160.

Managing the festive rush is a careful operation. Preparations start months in advance, retired staff are called back to help when needed and baking schedules are planned meticulously. “Our main chef has been with us for 45 years. Such experienced hands ensure quality is never compromised,” he says.

While customers now ask for less-sugar and eggless options, Irani believes the soul of the Christmas cake remains unchanged. “The true spirit lies in simplicity, patience and authenticity,” Irani says. “Many customers say our cakes remind them of their childhood. Seeing familiar faces return every year with the next generation is the greatest joy for us,” he adds.

Dishing out healthier choices

While heritage bakeries safeguard Pune’s culinary history, home bakers are reshaping modern Christmas traditions. Like Shalini D’Souza, 44, the founder of ‘Bakeology by Shalini’, who has been baking Christmas cakes since 2017. For her, too, the season is deeply emotional. “It’s not just work, but it’s warmth and togetherness. The aroma of soaked fruits and spices instantly brings Christmas alive in my kitchen,” she says.

Over the past six years, she has seen steady growth in demand, especially among customers seeking homemade, preservative-free cakes. Traditional plum cake remains the favourite for all, along with rum-soaked and non-alcoholic versions as well. “I follow a slow-soaked fruit method using freshly ground spices and pure butter with no artificial essence,” she says.

Planning is key for a home baker, says Shalini, who works only on pre-bookings and limits orders to maintain quality. She has also noticed a shift in preferences. “Customers are more health-conscious now. Eggless cakes, less sugar and smaller loaf sizes for gifting are in demand,” she says. Still, the emotional connection remains strong. “When someone tells me the cake reminds them of their childhood Christmases, that means everything to me,” she adds.

Serving slices of legacy

Alongside home bakers, Pune’s Irani bakeries continue to anchor the city’s festive culture. Persian Bakery, known for its plum and rum cakes, prides itself on staying true to its century-old recipes while adapting to modern tastes as well. “Each bite is a slice of our legacy,” the bakery’s manager says. Their rum-soaked dried fruits and traditional techniques make the cakes a nostalgic favourite among locals.

While on MG Road Camp, Royal Bakery, which was established in 1914, stands as another symbol of continuity. Now run by Yohan Irani, the great-grandson of founder S A Irani, the bakery still follows its original recipe. “We soak fruits in rum for three months before baking,” Yohan says. Despite the digital age, the bakery avoids online delivery. “Personal connections matter to us,” he adds. Their plum cakes, priced at around Rs 190 to Rs 200 per pound, remain a Christmas staple in many Pune homes.

Pasteur Bakery in Camp, established in 1939, has completed 86 years of serving the city. Run by the third and fourth generations of the Yaveri family, it is known for its moist plum and fruit cakes. “We prioritise quality, even if it means lower margins,” says Hassan Yaveri. While rooted in tradition, the bakery has adapted to modern times with delivery platforms, ensuring it stays relevant without losing its identity.

Imperial Bakery, founded in 1955 by Sorab Irani and now run by his son Farukh Irani, continues to draw loyal customers with carefully prepared plum cakes. Fruits are soaked in wine, nearly 40 days before baking, and the cakes are priced at about Rs 380 per pound. Long-serving staff and time-tested methods are key to its success, along with food app deliveries that cater to today’s customers.

Alister Augustine is an intern with The Indian Express