fresh fruit cake

How To Make fresh fruit cake

• 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.
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