Cranberry Orange Holiday Wreath

Ingredients:

CAKE
2-1/2 cups Pillsbury BEST® All Purpose Flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
Grated orange rind of one orange
1/2 cup Crisco® 0 Grams Trans Fat (Per Serving) All-Vegetable Shortening OR 1/2 stick Crisco® 0 Grams Trans Fat (Per Serving) All-Vegetable Shortening Sticks
3/4 cup milk
4 teaspoons orange juice, divided

FILLING
2 tablespoons Crisco® All-Vegetable Shortening
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cloves
1 cup dried cranberries
1/4 cup slivered almonds
1 egg white beaten with 1 tablespoon water

GLAZE
1/2 cup confectioner's sugar
2 teaspoons milk
1 teaspoon almond extract

Preparation Directions:

FOR DOUGH
Combine flour, baking powder, sugar, salt and orange rind in a large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal. Stir in milk and 2 tsp. orange juice; stir until dry ingredients are moistened. Roll out dough to a 14 x 12-inch rectangle on lightly floured surface.

FOR FILLING
Combine 2 Tbsp. shortening, sugar, cinnamon, cloves, cranberries, remaining 2 tsp. orange juice and almonds in food processor; pulse until cranberries are roughly chopped; spread mixture over dough, leaving 1-inch border on one long side. Roll dough (like a jelly roll). Place sealed-edge down on cookie sheet sprayed with no-stick cooking spray. Gently join ends to form a wreath, seal. Brush wreath with egg white mixture. With scissors, make 12 evenly spaced cuts two-thirds of the way through wreath. Turn each section on its side. Bake 20 to 25 minutes or until golden brown.

FOR GLAZE
Stir sugar, milk and almond extract together until smooth. Spoon over hot wreath.