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Cranberry Ribbon Loaf

Leftover angel food cake transforms into a refreshing cranberry dessert perfect for holiday gatherings. The loaf is convenient, too, because it can be assembled ahead and kept in the freezer. —Patricia Kile, Elizabethtown, Pennsylvania
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    8 servings


  • 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)


  • Line the bottom and sides of a 9x5-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.
Nutrition Facts
1 slice: 300 calories, 15g fat (9g saturated fat), 52mg cholesterol, 233mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 3g protein.

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