Cake with Fresh Fruits



INGREDIENTS:

1 1/2 c Orange juice

3/4 c Sugar

2 tb Cornstarch

1 ts Grated orange peel

1 ts Grated lemon peel

1/4 ts Salt (optional)

1 pk Angel-food cake mix

3 Medium peaches

1 pt Strawberries

1 c Blueberries

2 Oranges

DIRECTIONS:

1. About 2 hours before serving or early in the day:
Prepare fruit sauce: In 2 qt saucepan over medium heat,
mix orange juice, sugar, cornstarch, orange peel, lemon
peel and salt. Cook over medium heat, stirring constantly,
until mixture thickens and boils; boil 1 minute. Cover
saucepan and refrigerate about 1 hour or until mixture is
chilled. Meanwhile, preheat oven to 375. Line 15 1/2
x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed
paper; grease paper. Prepare angel food cake mix as label
directs, but spread batter evenly in prepared jelly-roll
pan. Bake cake 20 minutes or until golden. Cover large wire
rack with sheet of waxed paper. When cake is done, with
small spatula, loosen it from sides of pan; invert onto
waxed paper on rack. Lift off pan; peel off paper. Cool
cake completely, then return to clean jelly-roll pan or
large tray. Cover cake if not using right away. To serve:
Spread top of cake with about half of chilled fruit sauce.
Slice peaches, strawberries and oranges. Arrange peaches,
strawberries, and blueberries on cake; brush fruit with
remaining fruit sauce. Make twists of orange slices and
lay around sides of cake. This cake is absolutely delicious
and looks very pretty with the different color fruit on top.



Cake with Fresh Fruits