Fresh Fruit Cake1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- cornstarch, sifted
- 1.5 c
- orange juice
- 3/4 c
- 2 Tbsp
- 1 tsp
- orange peel, grated
- 1 tsp
- lemon peel, grated
- 1/4 tsp
- salt, optional
- 1 pkg
- cake mix, angel food
- 3 medium
- 1 pt
- 1 c
1About 2 hours before serving or early in the day, prepare fruit sauce: In 2 quart saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
2Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
3Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
4Meanwhile, preheat oven to 375.
5Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
6Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
7Bake cake 20 minutes or until golden.
8Cover large wire rack with sheet of waxed paper.
9When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
10Lift off pan; peel off paper.
11Cool cake completely, then return to clean jelly-roll pan or large tray; cover cake if not using right away.
12To serve: Spread top of cake with about half of chilled fruit sauce.
13Slice peaches and strawberries; arrange peaches, strawberries, and blueberries on cake, brush fruit with remaining fruit sauce.