Frosting:

2 c. powdered sugar
1/2 tsp. almond flavoring
milk (small amount)
nut halves
candied cherries (both red and green)

Place defrosted bread in oiled bowl and cover with tea towel. Let rise in warm place 3 to 4 hours. Punch down (do not knead). Stretch onto an oiled cookie sheet to approximately 8 1/2 x 12-inch rectangle. Spread with soft butter. Sprinkle with brown sugar, white sugar, cinnamon, raisins, ground nuts and candied fruits. Roll like a jelly roll. Wet hands and pinch ends together securely, making a large ring. Cut with scissors every 1/2-inch around the ring. Using hands, twist each section to lay flatter and hide the cookie sheet. Let rise until almost double in warm place.

Bake 1/2 hour at 350°F until lightly browned.

Immediately frost with the powdered sugar, almond flavoring and small amount of milk. Decorate the top with nut halves and candied cherries. Put a large candle in the middle. Light candle and serve on large round platter.