Cranberry-Orange Angel Loaf

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  • 15 min prep time
  • 4 hr 15 min total time
  • 5 ingredients
  • 4 servings

Ingredients

1/2
(10-inch-long) angel food cake loaf
1
unpeeled orange slice, 1/4-inch-thick
1/4
cup fresh or frozen cranberries
1
tablespoon sugar
1/2
pint (1 cup) raspberry sherbet, slightly softened

Directions

  1. 1 Cut 1/2-inch-thick horizontal slice from top of cake. Make a cavity in loaf by removing cake from center, leaving 1/2-inch shell on 4 sides and bottom. (Save cake pieces for a later use.)
  2. 2 In food processor bowl with metal blade, combine orange slice, cranberries and sugar. Process until finely chopped; do not puree.
  3. 3 Spoon sherbet into medium bowl. Add cranberry-orange mixture; fold in until well blended. Spoon sherbet mixture into cake cavity. Replace top slice of cake. Wrap cake in foil; freeze about 4 hours or until firm.
  4. 4 Remove loaf from freezer 20 minutes before serving. To serve, cut loaf into slices.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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