In anticipation of the festive season, Hyatt Regency Kathmandu held its traditional Christmas cake-mixing celebration on 15 November, which saw participation from the media, friends and corporate guests.
The mix was prepared with an assortment of almonds, raisins, cashew nuts, walnuts, prunes, sponge cake crumbles, apricots, tutti frutti, blackcurrants, dried figs, dried cherries, mixed fruit peel, pistachios, sultanas, raisins and mixed spices. All of these ingredients were combined with a variety of spirits including whisky, brandy, rum, vodka, wine, as well as orange juice and butter. The total mixture weighed about 60 kg. Guests put on a chef’s apron cap and gloves to join right in for the mixing.
The mixture will later be used to make plum cakes, plum pudding, mince pies, stollen, ginger cookies, gingerbread houses, jingle bell peanut butter cones, marinated nut fudge, chocolate angel food cakes, red and white cheesecakes, Yule logs, Christmas brownie trees and other Christmas goodies, all of which will be available for purchase at the Lobby Lounge beginning 1 December, from 12-9pm.
The event was followed by mingling and merriment over canapés and beverages.