Don’t listen to the tv newscasters. Since Saturday morning, they’ve been spreading the word that Christmas is over. Not a word of truth to it!
Counting today – the Fifth Day of Christmas – there are eight days (and nights) to go.
Once long ago, in kingdoms far far away, these were days and “Holy Evenings” when everyone from the farmers to the nobility relaxed around their hearth fires, sang songs, spread good cheer, enjoyed little plays and entertainments and ate as well as they could afford to do.
Why not follow in their footsteps by gathering with family and friends tonight around whatever constitutes a hearth — in our case, it’s the treasured “Yule Log” CD Mary Stadnyk gave me for Christmas some years back — singing some carols and enjoying a light dusting of Christmas goodies.
What could be better on this Fifth Day of Christmas with its Five Golden Rings than feasting on a Pineapple Upside Down Cake.
Pineapple Upside Down Cake
cake: 1/2 cup butter; 1/2 cup sugar; 1 egg; 1 1/2 cups all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 cup milk
Directions: In a 9-inch square, non-stick cake pan, melt butter; sprinkle with brown sugar and arrage pineapple, cherries and nut halves on the sugar in your own design.
Make the cake batter: cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy. Add the egg and beat well. Sift the dry ingredients together and add them alternately with the milk and beat until smooth. Pour over the pineapple design. Bake at 375 degrees for about 35 minutes. Let the cake cool for several minutes before turning out onto a serving plate. Vanilla ice cream makes a nice topping.