Ruby Peach Angel Cake
|Angel food cake mix||18 1⁄4 Ounce (1 Package)|
|Frozen raspberries/Strawberries||20 Ounce, thawed (Packaged)|
|Lemon juice||1 1⁄2 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Peaches||2 , peeled, sliced|
Early in day: Bake cake in 10-inch tube pan as label directs; cool.
In medium saucepan, place raspberries and juice, reserving a few raspberries for garnish.
Add lemon juice; bring to boil, stirring constantly to mash raspberries.
In cup, combine cornstarch with teaspoons cold water; slowly stir into raspberry mixture.
Cook and stir until slightly thickened.
Sieve; discard seeds.
Just before serving: Place cake on serving platter; arrange peach slices on top, pinwheel fashion.
Garnish with reserved raspberries.
Spoon part of syrup over peaches, letting some drizzle down sides.
Pass remaining syrup.