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Cranberry-Orange Icebox Cake
Recipes
Cranberry-Orange Icebox Cake
10 servings
2 hours, 35 minutes total (Active 35 minutes)

Ingredients

  • 16 oz frozen butter pound cake
  • 8 oz mascarpone cheese
  • Plastic wrap
  • 1 cup orange juice, divided
  • ¼ cup + 3 tablespoons sugar, divided
  • 2 teaspoons vanilla extract
  • 1 ½ cups heavy whipping cream, divided
  • 18 meringue cookies, divided
  • ½ cup cranberry-orange relish (or canned whole berry sauce)

Steps

    1. Thaw pound cake and set mascarpone out to soften. Remove pound cake from pan, then line pan with plastic wrap, letting wrap overhang sides. Combine ¾ cup orange juice and ¼ cup sugar in small saucepan and bring to a boil on medium-high. Cook 3–4 minutes until reduced by one-half, then remove from heat and let orange syrup stand to cool.
    2. Combine in medium bowl: mascarpone, vanilla, ¾ cup whipping cream, and remaining ¼ cup orange juice and 3 tablespoons sugar. Beat with electric mixer until medium peaks form. Spread mascarpone mixture in even layer in bottom of pan. Press 14 meringues gently (tops down) into mascarpone mixture in 2 rows. Spread relish between meringues.
    3. Slice top one-third lengthwise from pound cake and reserve. Poke holes (with a fork) into cut side of remaining two-thirds pound cake, pour orange syrup evenly over cake, and place cut-side down on relish. Use overhanging plastic wrap to wrap cake tightly. Freeze 2 hours or until firm.
    4. Beat remaining ¾ cup whipping cream with electric mixer until stiff peaks form. Crumble reserved pound cake (about 1 cup, reserve any remaining for another use); cut remaining 4 meringues in half. Invert cake onto serving platter and remove plastic wrap. Spread whipped cream evenly over top of cake; sprinkle with pound cake crumbs and halved meringues. Slice with serrated knife and serve.

Amount per ⅒ recipe serving: Calories 490, Total Fat 32g, Sat Fat 19g, Trans Fat 1g, Chol 140mg, Sodium 170mg, Total Carb 43g, Fiber 1g, Sugars 33g, Protein 5g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%