Cranberry Cake Wreath

3 c All-purpose flour

1 1/4 c Sugar

2 ts Baking powder

1/2 ts Baking soda

3/4 ts Salt

3 Eggs

3/4 c Orange juice

1/2 c Unsalted butter; melted

1 c Cranberries

(thaw if frozen) 1 c Walnuts; chopped

Glaze (recipe follows) Cinnamon red candies Or cranberries for garnish 1. Preheat oven to 350 degrees. Grease and flour 12-cup ring mold or

Bundt pan. 2. Combine flour, sugar, baking powder, baking soda and salt in large

bowl. Make a well in center. Add eggs, organge juice and butter to well; stir liquid ingredients just until blended. 3. Add cranberries and walnuts to well. Stir together liquid and dry

ingredients just until combined. Spread batter in prepared pan. 4. Bake in preheated 350 degree oven for 45 to 50 minutes or until wooden

pick inserted in center comes out clean. Cool for 10 mninutes. Remove wreath from pan and cool completely. 5.Prepare GLAZE. Spread top of cake with 1 cup glaze as pictured. Tint

remaining 1 cup glaze with green paste food coloring. If too thin for piping, stir in a little more 10X sugar. Spoon tinted glaze into pastry bag fitted with small round tip. Pipe on pine branches as pictured. Decorate with candies ro cranberries and red bow, if you wish. GLAZE: Gradually stir 3 to 4 teaspoons milk into 2 cups of 10X (confectioners') sugar in a small bowl until smooth and a good glazing consistency. Makes about 2 cups. NOTE: It looks from the picture that the white glaze is spread over the top and let run down the sides. Holly leaves are made on top with the green and then garnished with either the cinnamon red candies or cranberries. Kathleen Robinson
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