This fun and fruity cake is easy to make, once you get the hang of the blending, freezing and layering. Be sure each layer is frozen completely before adding the next to get the maximum rainbow effect. (Some layers may take longer to freeze than others.) If you want more vibrant layers, a drop or two of natural food coloring can enhance the colors. You can sub in frozen fruit if you don't have fresh on hand (just thaw before pureeing), and you can swap frozen yogurt for the ice cream if you'd like. Source: EatingWell.com, June 2020

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9-by-5-inch metal loaf pan with enough plastic wrap to come up all the sides with some extra hanging over the edges.

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  • Puree raspberries in a mini food processor. Add 1/2 cup slightly softened ice cream and process until combined. Carefully pour the mixture into the prepared pan, smoothing the top and pushing the mixture into the corners. Freeze until completely frozen, about 45 minutes.

  • Clean the food processor. Puree oranges. Add another 1/2 cup ice cream; process until combined. Carefully pour the orange mixture over the frozen raspberry layer, smoothing the top and pushing the mixture into the corners. Freeze completely. Repeat the pureeing and layering process with the mango, kiwis, blueberries and blackberries, adding 1/2 cup ice cream to each and freezing each layer completely before adding the next. When all the layers are done, cover the top of the cake with plastic wrap and freeze until frozen, at least 4 hours or overnight. To unmold, invert onto a serving plate and remove the plastic wrap. Let stand at room temperature for about 5 minutes before slicing into 8 pieces.

Tips

To make ahead: Freeze, covered, for up to 1 week.

Nutrition Facts

186 calories; 6.1 g total fat; 3.4 g saturated fat; 22 mg cholesterol; 43 mg sodium. 377 mg potassium; 31.8 g carbohydrates; 5.1 g fiber; 25 g sugar; 3.3 g protein; 1256 IU vitamin a iu; 63 mg vitamin c; 40 mcg folate; 94 mg calcium; 1 mg iron; 29 mg magnesium; 8 g added sugar;