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Ruby Peach Angel Cake

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Ingredients
  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
Directions

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.
Refrigerate.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Peach
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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