 |
---------- Recipe via Meal-Master (tm) v8.05
Title: CRANBERRY CAKE WREATH
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
-----
|
