Ingredients

3 C. all-purpose flour
1 1/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3 eggs
3/4 C. orange juice
1/2 C. unsalted butter; melted
1 C. cranberries (thaw if frozen)
1 C. walnuts; chopped
Cinnamon red candies or cranberries for garnish

Cooking Instructions

Preheat oven to 350 degrees. Grease and flour 12-C. ring mold or Bundt pan. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Make a well in center. Add eggs, orange juice and butter to well; stir liquid ingredients just until blended. Add cranberries and walnuts to well. Stir together liquid and dry ingredients just until combined. Spread batter in prepared pan. Bake in preheated 350 degree oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove wreath from pan and cool completely. Prepare Glaze. Spread top of cake with 1 C. glaze as pictured. Tint remaining 1 C. glaze with green paste food coloring. Spoon tinted glaze into pastry bag fitted with small round tip. Decorate with candies or cranberries and red bow, if you wish. Glaze: Gradually stir 3 to 4 tsp. milk into 2 C. of confectioners’ sugar in a small bowl until smooth and a good glazing consistency.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)