fresh fruit cake
No Image
►
Ingredients For fresh fruit cake
-
cornstarch, sifted
-
1 ptstrawberries
-
3 mdpeaches
-
1 pkgcake mix, angel food
- CAKE INGREDIENTS
-
1/4 tspsalt, optional
-
1 tsplemon peel, grated
-
1 tsporange peel, grated
-
2 Tbspcornstarch
-
3/4 csugar
-
1.5 corange juice
-
1 cblueberries
How To Make fresh fruit cake
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT