Spiced Cranberry Icebox Cake

This layered cake is the perfect make-ahead dessert for any holiday get-together. It’s full of festive flavors and makes an impressive centerpiece.

Ingredients

Oil for greasing
1 pkg (14.6–16.5 oz./413–467 g) pound cake mix, plus ingredients to prepare
1½ tsp (7 mL) pumpkin pie spice, plus additional for topping
1 can (14 oz./348 mL) whole berry cranberry sauce, divided
1 orange, zested
1¼ cups (300 mL) heavy whipping cream
2 tbsp (30 mL) powdered sugar

Directions

Preheat the oven to 325°F (165°C) and grease one Brilliance Nonstick Long Loaf Pan with oil.
Prepare the pound cake mix according to the package directions and add the pumpkin pie spice. Spread the batter into the pan and bake for 48–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove to a cooling rack to cool completely.
Trim the domed top off of the cake, if needed (see cook’s tip), then slice the cake lengthwise into thirds. Line the pan with plastic wrap with extra extending over the sides.
Combine the cranberry sauce with the orange zest and set aside.
Add the cream and powdered sugar to the Deluxe Stand Mixer and WHIP on high speed until thick and fluffy, about 3–4 minutes. Add ¼ cup (60 mL) of the cranberry sauce mixture to the whipped cream.
Place 1 slice of the cake into the pan, spread a third of the cranberry sauce on top, followed by a third of the whipped cream. Repeat with the remaining layers
Place the plastic wrap over the top and cover with the lid. Refrigerate for at least 6 hours, or overnight.
Remove and unwrap the cake. Sprinkle with the crunchy topping, if using, and sprinkle with extra pumpkin pie spice, if you’d like.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 12 g, Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 51 g, Fiber 4 g, Sugars 33 g (includes 19 g added sugar), Protein 4 g

Cook's Tips:

If you trim off the top of the cake, use it for a crunchy topping! Melt 2 tbsp (30 mL) of butter in a pan over medium heat. Crumble the cake trimmings and toast in the butter until golden brown, about 5 minutes, stirring occasionally. Set aside to cool. Serve slices of the cake topped with the crumbles.

Try it with lemon zest instead of orange zest.

You can use blueberry or raspberry jam instead of cranberry sauce.