A recipe referenced in the story “Sweet Christmas memories," which appeared on Page D1 in the Tuesday, Dec. 25, edition of At Home, contained incorrect information. The recipe includes one box of instant pudding mix:
Grandma Cara Wells’ Poppy Seed Cake
Makes one cake.
1 box yellow cake mix
1 box (3.4 oz ) instant vanilla
1 C sour cream
1⁄2 C buttery flavor oil
1⁄2 C cream sherry
1 ⁄3 C poppy seeds
1 C powdered sugar
1 TBS lemon juice (add a little more, if needed, to reach glaze consistency)
To make the cake: Preheat oven to 350. Grease a Bundt pan. Mix all of the cake ingredients together in a large bowl until smooth. Pour the cake mixture into the Bundt pan and bake it for 35 to 45 minutes. (Insert a toothpick and it should come out clean when it’s done.) Turn the Bundt pan over onto a cooling rack, and let it cool completely. In the meantime, make the frosting glaze by mixing together the powdered sugar and lemon juice. Drizzle the cake with the frosting.
— From Jean Wells Keenan, The Stitchin’ Post, Sisters
The Bulletin regrets the error.