Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FRUIT SAUCE-----
1-1/2 c Orange juice
3/4 c Sugar
2 tb Cornstarch
1 t Grated orange peel
1 t Grated lemon peel
1/4 ts Salt (optional)
-----CAKE-----
1 pk Angel food cake mix
3 Medium peaches
1 pt Strawberries
1 c Blueberries
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 and
strawberries. Arrange peaches, strawberries, and
blueberries on cake; brush fruit with remaining fruit
sauce. This cake is absolutely delicious and looks
very pretty with the different color fruit on top.
