Cranberry-orange angel loaf

4 Servings

Ingredients

Quantity Ingredient
½ 10-inch-long angel food cake loaf
1 Unpeeled orange slice; 1/4\" thick
¼ cup Fresh or frozen cranberries
1 tablespoon Sugar
½ pint (1 cup) raspberry sherbet; slightly softened

Directions

Cut ½ inch thick horizontal slice from top of cake. Make a cavity in loaf by removing cake from center, leaving ½ inch shell on 4 sides and bottom.

(Save cake pieces for later use.) In food processor bowl with metal blade, combine orange slice, cranberries and sugar. Process until finely chopped; do not poree.

Spoon sherbet in to 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.

Remove loaf from freezer 20 minutes before serving. To serve, cut loaf into slices. Makes 4 servings.

Recipe by: Easiest Ever Holiday Meals Posted to MC-Recipe Digest V1 #996 by L979<L979@...> on Jan 8, 1998

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