Hyatt Regency Kathmandu Celebrates Christmas Cake Mixing

Posted On December 08, 2017

In anticipation of the festive season, Hyatt Regency Kathmandu held its traditional Christmas cake-mixing celebration on 10 November 2017, which saw participation from the media, friends and corporate guests, who all dressed in typical chef’s attire including hats and aprons.

The cake starter mixture included 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 and wine, as well as orange juice and butter. The total mixture weighed about 55 kg (121 lb). The guests loved getting their hands sticky and mixing all of the ingredients together by hand.

After the mixing ceremony, the mixture was put into an airtight container and will be left to mature for a week, at which point another 3 L (101 oz) of liquor will be added to make the mixture stronger. This process will then be repeated one more time. “The longer the mixture is kept for, the tastier the cake will be,” said Executive Chef Santosh Koradi.

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 Noon until 9:00 PM. The event was followed by mingling and merriment over canapés and beverages.