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Cranberry Ribbon Loaf Recipe

Cranberry Ribbon Loaf Recipe photo by Taste of Home

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Patricia Kile of Elizabethtown, Pennsylvania uses leftover angel food cake to create a refreshing cranberry dessert perfect for holiday gatherings. It's convenient, too, because it can be assembled ahead and kept in the freezer.

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Cranberry Ribbon Loaf Recipe

Prep: 10 min. + freezing

Yield: 8 Servings

10 10

Ingredients

1 package (3 ounces) cream cheese, softened
1/4 cup sugar
Dash salt
1 can (14 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream, whipped
6 slices angel food cake (1/2 inch thick)

Directions

Line the bottom and sides of a 9-in. x 5-in. loaf pan with heavy-duty foil; set aside. In a large bowl, beat the cream cheese, sugar and salt until smooth. Stir in cranberry sauce. Fold in the whipped cream.
Spread a third of the mixture in prepared pan; top with three cake slices (cut cake if needed to fit). Repeat layers. Top with remaining cranberry mixture. Cover and freeze.
Remove from the freezer 15 minutes before serving. Use foil to remove loaf from pan; discard foil. Cut into slices. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 300 calories, 15 g fat (9 g saturated fat), 52 mg cholesterol, 233 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Ribbon Loaf in Quick Cooking September/October 1999, p36

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Cranberry Ribbon Loaf

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Reviewed on Nov. 22, 2011 by peachesnbeal

My family loves cranberries. I made this a few years ago and lost the recipe. I took it to our family Thanksgiving. Let's just say I didn't make enough to go around:) I will be making it again this year! Glad I found the recipe again!

Reviewed on Jul. 25, 2009 by ssans@surewest.net

This sounds yummy but loaded with fat. Would it be possible to use low fat cream cheese and substitute lite whipped topping for the heavy cream?