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Fresh Fruit Cake

Western.Chefs's picture
  Orange juice 1 1⁄2 Cup (24 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Grated orange peel 1 Teaspoon
  Grated lemon peel 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Angel food cake mix 18 1⁄4 Ounce (1 Package)
  Peaches/Nectarines 3 Medium
  Strawberries 1 Pint
  Blueberries 1 Cup (16 tbs)

1. Prepare fruit sauce: In 2-quart 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.
2. Meanwhile, preheat oven to 375°F. Line 15 1/2" by 10 1/2 jelly-roll pan with waxed paper; grease paper. Prepare angel-food cake mix as label directs; spread batter evenly in jelly-roll pan. Bake cake 20 minutes or until golden.
3. 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 cake to clean jelly-roll pan or large tray. Cover cake if not using right away.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3204 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.3 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5151.5 mg214.6%

Total Carbohydrates 746 g248.8%

Dietary Fiber 22.2 g88.6%

Sugars 573.1 g

Protein 52 g104.8%

Vitamin A 48.2% Vitamin C 877.3%

Calcium 71.9% Iron 25.1%

*Based on a 2000 Calorie diet

Fresh Fruit Cake Recipe