Recipe - Cranberry-Orange Angel Loaf

One half 10inchlong angel food cake
loaf
1 Unpeeled orange slice; 1/4"
thick
One fourth cup Fresh or frozen cranberries
1 tablespoon Sugar
One half pt (1 cup) raspberry sherbet;
slightly softened

Cut One half inch thick horizontal slice from top of cake. Make a cavity in loaf
by removing cake from center, leaving One half 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 cranberryorange 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 MCRecipe Digest V1 #996 by L979 L979@aol.com on Jan 8, 1998