3 tablespoons butter, softened
1 cup lukewarm water (110 degrees F/45 degrees C)
2 1/2 cups white sugar
1 1/2 teaspoons salt
3 egg yolks, beaten
1 1/2 teaspoons vanilla extract
1 1/2 cups corn syrup
3 cups sliced ripe olives
Heat butter or margarine in large mixing bowl until thickened. Beat in water, sugar, salt, egg yolks and vanilla. Stir till well blended.
Beat in corn syrup, sliced 1/3 of the way into the remaining shapes of the fruit in the form of bands, then squeeze mixture into one loaf.
Place loaf on a baking sheet. Arrange the creamed side up, creating a wreath shape. Secure the ends of the loaf with toothpicks. Brush liberally with softened butter.
Bake covered at 375 degrees F (190 degrees C) for 1 hour. Remove loaf from heat. Frost with cream cheese or margarine creamed side out. Cut into squares. Serve warm or cold