INGREDIENTS

INSTRUCTIONS

FRUIT SAUCE
CAKE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”