Here's the table:
We used the china from Eric's parents for our wedding and our wedding flatware. Glasses from a long-ago Christmas present, and napkins to another long-gone tablecloth. Nothing really matched, but it was nice.
Dessert was my much-requested Poppy Seed Cake with Orange Glaze. It's not the holidays without it.
It's not kind to my Weight Watchers lifestyle, but the kids like it, and the small taste I had was so good!
Here's the recipe, courtesy of Bon Apetit magazine in 1992--enjoy!
Poppy Seed Cake with Orange Glaze
2 3/4 cups sugar
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups white flour
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup powdered sugar
1/4 cup orange juice
1/2 teaspoon almond extract
Preheat oven to 350 degrees. Grease and flour (or use cooking spray) a 12-cup Bundt pan.
Combine first 5 ingredients in large bowl. In separate bowl combine flour, poppy seeds, baking powder, and salt. With a mixer, mix in dry ingredients and milk alternately, beginning and ending with dry ingredients. Add to pan and bake for 50-80 minutes, depending on oven. When tester comes out clean, it's done! Place pan on wire rack to cool for 10 minutes, then remove cake from pan.
Meanwhile, add glaze ingredients together and whisk until combined. Drizzle over warm cake. Enjoy!