| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Cakes, Alcohol, Cake mix |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
White Angel-Food Cake Mix (14.5 ounce size) |
| 1/2 |
ts |
Ground Cardamom |
| 1/4 |
ts |
Ground Nutmeg |
|
|
Pineapple-Orange Sauce |
|
|
(recipe follows) |
|
|
Orange Twists; (opt.) |
| 1 |
cn |
Unsweetened Pineapple Chunks (15 1/4-ounce size) |
| 1 |
ts |
Orange Rind; grated |
| 3/4 |
c |
Unsweetened Orange Juice |
| 1/4 |
c |
Cointreau; or other orange flavored liqueur |
| 1 |
tb |
Cornstarch PLUS |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Ground Cardamom |
| 1 |
cn |
Unsweetened Mandarin Oranges thawed (11-ounce size) |
INSTRUCTIONS
CAKE INGREDIENTS
PINEAPPLE-ORANGE SAUCE
CAKE: Prepare cake mix according to package directions, adding
cardamom and nutmeg to batter; bake according to package directions.
Invert pan on funnel or bottle until cake is completely cooled.
(Approximately 2 hours.) Loosen cake from sides of pan, using a small
metal spatula. Remove from pan. Serve with 1/4 cup of
Pineapple-Orange Sauce; garnish with orange twists, if desired.
PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving juice. Combine
juice and next 5 ingredients in a saucepan. Cook over medium heat,
stirring constantly, until clear and thickened. Stir in pineapple and
oranges; cook until hot.
Posted to MM-Recipes Digest V4 #2 by Stu <stalkofs@optonline.net> on
Apr 2, 1998
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