Cranberry-Orange Angel Loaf

 

1/2

(10-inch-long) angel food cake loaf

1

unpeeled orange slice, 1/4-inch-thick

1/4

cup fresh or frozen cranberries

1

tablespoon sugar

1/2

pint (1 cup) raspberry sherbet, slightly softened

• 1 Cut 1/2-inch-thick horizontal slice from top of cake. Make a cavity in loaf by removing cake from center, leaving 1/2-inch shell on 4 sides and bottom. (Save cake pieces for a later use.)
• 2 In food processor bowl with metal blade, combine orange slice, cranberries and sugar. Process until finely chopped; do not puree.
• 3 Spoon sherbet into medium bowl. Add cranberry-orange 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.
• 4 Remove loaf from freezer 20 minutes before serving. To serve, cut loaf into slices.