After Christmas Tea

Christmas was awesome at our house. Happy Birthday Jesus! Everyone felt very blessed. The boys were totally taken by surprise by the Wii. We've all suffered from Wii-itis and had to take Tylenol for sore muscles. We've enjoyed a lot of family togetherness with bowling and boxing. Ahhhh... nothing like knocking out a family member to foster family bonds.

Tuesday I will host my annual Christmas Tea except that this year it will be after Christmas because of a family illness. It will be a little more relaxed this year because of the timing of the tea and because I'm forcing myself to take a step back and relax and enjoy it more this year. I've already baked, decorated and froze a batch of my favorite lemon butter cookies . Martha Stewart I am not... but they taste delicious. I've also made a batch of Gingerbread Cookies and froze these. Sarah gave me a wonderful tin of William Sonoma Gingerbread Cookie mix which I used. She also gave me a gorgeous sleigh cookie cutter. It's my new favorite.

I've also made my traditional almond cake and frozen it also. Recipe below. This year I made it with a wreath bundt pan. I've had a special request for scones, so I will probably make them fresh the day of the party. They're easy.

I hit an awesome after Christmas sale at Marshall's and stocked up on tons and tons of Christmas Crackers. Kids love to pop them open and startle the ladies sipping tea! Toys, hats and jokes go flying everywhere.

Glazed Almond Bundt Cake

1 c. butter, softened
2 c. white sugar
4 eggs
1 1/2 tsp. almond extract
1 2/3 tsp. vanilla extract
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. ground almonds
1 c. milk
Icing
1/4 c. milk
3/4 c. white sugar
1/2 tsp. almond extract
1/2 c. toasted sliced almonds

Toast almonds on cookie sheet with parchment paper for 9 min. in a 350 oven.

Preheat oven to 350. Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 tsp almond extract and vanilla. Beat in the flour mixture alternately with 1 c. milk, mixing just until incorporated.

Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Plce rack on top waxed paper. Combine 1/4 c. milk, 3/4 c. sugar, 1/2 tsp. almond
extract and toasted sliced almonds; pour over warm cake.

Serves 16 Persons