Singita Ebony Lodgehas been a hive of activity over the past few days. On Saturday, the team set about adding some festive flair to the public areas and guest suites with homemade wreaths and a dried thorn tree that serves as the main Christmas tree for the lodge. Tomorrow while the guests are on the evening game drive, each suite will receive its own small, decorated acacia tree while the wooden deck overlooking the Sand River is dotted with hurricane lamps that will twinkle in the enclosing dusk.
They will return to find a carefully selected gift for each man, woman and child underneath their personal Christmas tree, as well as sparkling wine with the first turn down and cherry truffle at the second. The lodge will be brimming with festive cheer by the time they awake on Christmas morning, ready to gather together over candle-lit tables, open a few crackers and share in the wonderful spirit of the day.
The kitchen team will serve a celebratory feast, along with extra treats throughout the day, such as these delectable red velvet cakes that are topped with gilded cherries:
Ingredients – what you will need:
For the sponge: 350g cake flour 300g sugar 5ml bicarbonate of Soda 5ml cocoa powder 250ml buttermilk or yoghurt 2 eggs 250ml vegetable oil 5ml white vinegar 25ml red food colouring 5ml vanilla essence
For the cream cheese icing: 500g cream cheese 200ml cream 100g icing sugar 5ml cinnamon 5ml vanilla essence
Method – what to do:
Preheat the oven to 180°C. In a large bowl sift the flour, sugar, bicarbonate of soda and cocoa powder. In another mixing bowl combine the buttermilk, eggs, oil, vinegar, food colouring and vanilla essence. Mix into the flour mixture and pour the batter into cake pans. Bake for 30-40 minutes then remove from the oven and allow to cool. For the icing, place everything into a mixing bowl and whisk until thick and smooth. Place into a piping bag and pipe onto the cake once the sponge has cooled.