---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 12 Servings
       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