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Cranberry Ribbon Loaf

Total Time

Prep: 10 min. + freezing


8 servings

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


  • 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.

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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