Christmas Kitty

Cliff Richards- Christmas time Mistletoe and Wine

Merry Christmas

My Christmas Wish for you

My Christmas Wish To YOU 

By Catherine Pulsifer 
If I could wish a wish for you,
it would be for peace and happiness not only now,
but for the whole year through!
I wish that there always be food on your table.
And that you always remember those less fortunate.
May you always take time to share, and thank those who share with you.
I wish for time, so you may reflect
on the blessings that you have, and that you express your love
to those who are dear to you.
May you never feel lonely,
because there are those who care.
That you realize: you are special,
you are unique, you make a difference,
not only at Christmas, but all year!
I wish for your thoughts to be positive ones,
that you never quit, that you never give up,
and that you continue to learn.
I wish for the love, peace, and joy
of Christmas be yours always,


If Only

by Catherine Pulsifer 
If only every day
Held the spirit of Christmas day
To capture that feeling always
Year round would be the best way

Christmas fruit Cake

Ingredients

175g raisins

175g sultanas

175g currants

80g dried apricots

100g glacé cherries

Zest of 1 lemon

Zest of 1 orange

225g plain flour

1½ tsp mixed spice

45g ground almonds

150g light soft brown sugar

150g butter or margarine

1 tbsp black treacle

3 eggs

2 tbsp brandy

45g blanched almonds

Extra brandy for feeding

Method

Grease and line the base and the sides of an 8inch/20cm tin.

Weight out the currants, raisins and sultanas and then gradually sort through them, a handful at a time, removing any stalks attached to the fruit before placing into a large bowl

Weigh out the apricots and cherries and cut into small pieces using a pair of scissors. Grate the zest from the lemon and the orange and add it all into the bowl along with the raisins.

Pour over the 2tbsp brandy, stir and then cover the bowl with clingfilm and leave for at least 12 hours or preferably overnight, to allow the fruit to soak up the brandy.

The following day, preheat the oven to 140C. Grease and line the base and the sides of an 8inch/20cm tin.

Chop the blanched almonds into small chunks and add to a clean large bowl along with the remaining ingredients. Beat for 3 minutes until mixture is smooth and well combined.

Add the soaked fruit to the batter mixture and stir together using a spatula until all the fruit is well coated and distributed.

Spoon the mixture into the prepared tin, level the surface and then create a dip about 2cm deep in the centre of the cake. (This compensates for the usual dome/rise when baking and results in a flatter cake)

Place the cake in the oven and bake for 2 hours and 45 minutes. After the 2 hours you may want to quickly add a sheet of foil over the top of the tin to prevent it from over browning.

Ensure that a skewer inserted in the cake comes out clean before removing from the oven and allowing to cool in the tin.

Prick the top of the cake all over with a fine skewer and then slowly drizzle over another tablespoon of brandy.

Remove the cake from the tin and wrap in clingfilm, leaving the greaseproof paper attached to the cake. (This helps keep it moist).

Place the cake in an airtight container and lave in a cool dark place for a minimum of two weeks to mature. Unwrap it once a week to ‘feed’ with an extra tablespoon of brandy before re storing until required.

The cake can be made anything from 2 weeks to 6 months ahead of time. The brandy preserves the cake.