Guava Cranberry Holiday Refrigerator Cake

YIELD: Serves 12

Ingredients

• 2 Tbsp gelatin

• 1/2 cup water

• 1/2 cup boiling water

• 2/3 cup sugar

• 3/4 cup Hawaii’s Own frozen Guava Nectar concentrate, thawed

• 1/4 cup cranberry juice reduction (or cranberry concentrate)

• 1 Tbsp lemon juice

• Zest of 1 orange

• Optional: tiny pinch of cinnamon

• 1 (9-inch) angel food cake

• 4 egg whites

• 1/8 tsp salt

• 1 cup heavy cream, whipped (or Dream Whip)

Directions

1. Soften gelatin in water.

2. Stir into boiling water. Add sugar and stir until dissolved.

3. Stir in guava concentrate, cranberry reduction, lemon juice, orange zest (and cinnamon if using). Chill until mixture begins to thicken.

4. Tear angel food cake into 1-inch pieces. Lightly oil a bundt pan. Add a layer of cake pieces.

5. Beat egg whites with salt until soft peaks form.

6. Whip chilled guava mixture until fluffy; fold in egg whites.

7. Alternate layers of cake and filling until used up. Press down gently.

8. Chill several hours or overnight. Unmold and frost with whipped cream.

9. Holiday finish: top with sugared cranberries and a little orange zest.

Holiday Tip: Add orange zest and a splash of cranberry to the guava mixture for a festive sweet-tart flavor. Finish with sugared cranberries or pomegranate seeds on top.