Fresh Fruit Cake Recipe

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Fresh Fruit Cake

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Ingredients

cornstarch, sifted
1.5 c
orange juice
3/4 c
sugar
2 Tbsp
cornstarch
1 tsp
orange peel, grated
1 tsp
lemon peel, grated
1/4 tsp
salt, optional

CAKE INGREDIENTS

1 pkg
cake mix, angel food
3 medium
peaches
1 pt
strawberries
1 c
blueberries

Directions Step-By-Step

1
About 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.
2
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
3
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
4
Meanwhile, preheat oven to 375.
5
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
6
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
7
Bake cake 20 minutes or until golden.
8
Cover large wire rack with sheet of waxed paper.
9
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
10
Lift off pan; peel off paper.
11
Cool cake completely, then return to clean jelly-roll pan or large tray; cover cake if not using right away.
12
To serve: Spread top of cake with about half of chilled fruit sauce.
13
Slice peaches and strawberries; arrange peaches, strawberries, and blueberries on cake, brush fruit with remaining fruit sauce.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy