Fresh Fruit Cake

Ingredients

  • cornstarch, sifted
  • 1 pt
    strawberries
  • 3 md
    peaches
  • 1 pkg
    cake mix, angel food
  • CAKE INGREDIENTS
  • 1/4 tsp
    salt, optional
  • 1 tsp
    lemon peel, grated
  • 1 tsp
    orange peel, grated
  • 2 Tbsp
    cornstarch
  • 3/4 c
    sugar
  • 1.5 c
    orange juice
  • 1 c
    blueberries
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How To Make

  • 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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