The Young Chronicle: For Grade 3 December 19th, 2014 | Page 5

YOUNG CHRONICLE

November 28th , 2014

Jesus and Christmas

However, Christmas wasn’t celebrated in the early years of Christianity. It was Easter that was the main
holiday. In the 4th century AD, church officials decided to institute the birth of Christ as the main holiday.
Unfortunately, the bible doesn’t mention the date of Christ’s birth.
Although some evidence suggests that his birth may have occurred in the spring (why would shepherds be
herding in the middle of winter?), Pope Julius I chose December 25. It is commonly believed that the church
chose this date in an effort to adopt and absorb the traditions of the pagan Saturnalia festival. First called the
Feast of the Nativity, the custom spread to Egypt by 432 and to England by the end of the sixth century. By the
end of the eighth century, the celebration of Christmas had spread all the way to Scandinavia. Today, in the
Greek and Russian orthodox churches, Christmas is celebrated 13 days after the 25th, which is also referred to
as the Epiphany or Three Kings Day. This is the day it is believed that the three wise men finally found Jesus in
the manger.
Why is Christmas also called Xmas?
Well, we all know that Christmas comes from Christ-Mass, the church service on the birth of Jesus. In the Greek alphabet,
the letter Chi, looks like X (It’s pronounced as ‘kye’). Chi is the first letter of the Greek word for Christ, Christos. Hence, when
though, you may write Xmas, it is incorrect to pronounce it as Xmas, it should be pronounced as Christmas only.

Christmas Cake Recipe:

Ingredients
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2 cups golden raisins
1 cup currants
1 cup chopped raisins
½ cup red candied cherries
½ cup mixed citrus peel
⅓ cup rum
9 oz chopped butter
1 cup brown sugar
2 teaspoons vanilla essence
4 medium eggs
4 oz melted dark cooking
chocolate
2 tablespoons apricot jam
2 cups all-purpose flour
2 teaspoons ground
cinnamon
1 teaspoon mixed spice
4 oz slivered almonds
2 oz melted dark cooking
chocolate
2 oz melted white cooking
chocolate
confectioners' sugar (to dust)

Method
• Combine golden raisins, currants, raisins, cherries, peel and rum in a large
bowl, cover, and stand for 1 hour or until ready to use.
• Preheat oven to 160°C. Grease and line base and sides of a round 23cm
(base measurement) deep cake pan with two layers each of brown paper and
baking paper.
• Place butter, sugar and vanilla in a bowl and beat until light and creamy.
• Add eggs, one at a time, beating well after each addition. Beat in chocolate
and jam. Add creamed
mixture to fruit mixture
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