Cranberry Ribbon Loaf Recipe

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Cranberry Ribbon Loaf Recipe
Cranberry Ribbon Loaf Recipe photo by Taste of Home
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Cranberry Ribbon Loaf Recipe

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5 2 1
Publisher Photo
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.
Recommended: Banana Bread A to Z
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing

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 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. Yield: 8 servings.
Originally published as Cranberry Ribbon Loaf in Quick Cooking September/October 1999, p36

Nutritional Facts

1 slice: 300 calories, 15g fat (9g saturated fat), 52mg cholesterol, 233mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 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)
  1. 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.
  2. 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.
  3. Remove from the freezer 15 minutes before serving. Use foil to remove loaf from pan; discard foil. Cut into slices. Yield: 8 servings.
Originally published as Cranberry Ribbon Loaf in Quick Cooking September/October 1999, p36

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peachesnbeal User ID: 6363755 21060
Reviewed Nov. 22, 2011

"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!"

MY REVIEW
ssans@surewest.net User ID: 1647720 34658
Reviewed Jul. 25, 2009

"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?"

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