Once upon a time I did Easter tablescapes but not anymore as it is one of the holidays taken over by a daughter.
Even so, I can’t resist getting out the rabbit and a few colored eggs and setting a table for the hubby and me on the screen porch. As we enjoy dinner there, we recall days past when we’d have to hide the same eggs two or three times before our girls had had enough fun. I can still hear their laughter and shrieks when they found a special treat likely to be a chocolate bunny, an egg filled with quarters or a Beatrix Potter figure. When I can find them, I still add to their collection of china figures.
These days, we go to a daughter’s house for a late morning Easter egg hunt and brunch.
Fresh Orange Cake
1 1/4 c. butter, softened
2 c. sugar
3 3/4 c. flour
2 1/4 t. baking powder
1/2 t. salt
grated zest of 2 oranges
1/2 c. sugar
2 T. butter
3 T. orange juice
Heat oven to 350. Lightly grease and flour pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Combine flour, baking powder and salt. Add alternately with 3/4 c. milk to butter/sugar mixture. Stir in orange zest and pour into prepared pan. Bake for 55-60 minutes. Cool in pan 15 minutes. While the cake is cooling, heat sugar, butter and orange juice over medium heat, stirring often for 2 minutes. Invert cake onto serving dish and glaze. When ready to serve, top with fruit and whipped cream.
No matter how you celebrate your Easter, I hope it’s a day of joy and gratitude.
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