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Orange Angel Food Cake With Fruit

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Orange Angel Food Cake With Fruit
Orange Angel Food Cake With Fruit

Ingredients:

  • 1 can (15 ounces) mandarin oranges
  • ¾ to 1 cup orange juice
  • 1 package angel food cake mix
  • ¾ teaspoon orange extract
  • 3 drops yellow food coloring, optional
  • 3 drops red food coloring, optional
  • 5 teaspoons cornstarch
  • ¼ cup cold water
  • Blueberries, mandarin oranges, strawberries and kiwi fruit

Drain oranges, reserving juice in a 2 cup measuring cup; add enough orange juice to measure 1 ¾ cups and set aside. Finely chop oranges; drain well and set aside.

Prepare cake batter according to package directions, adding the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10 inch tube pan. Bake according to package directions.

In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce.

Yield: 12-16 Servings

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Orange Poppy Seed Cake- Sweet Treat Saturday

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Orange Poppy Seed Cake
Orange Poppy Seed Cake

This wonderful sweet, moist cake can be enjoyed all year long.
Please add this recipe to your “Sweet Treat Saturday” to do list.
You will be glad you did!

INGREDIENTS:

  • 1 package yellow cake mix
  • 1 cup fat-free sour cream
  • ¾ cup egg substitute
  • 1 can frozen orange juice concentrate, thawed
  • 1/3 cup water
  • 2 tablespoons poppy seeds
  • ¼ teaspoon almond extract
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon

GLAZE:

  • 1 & ¾ cups confectioners’ sugar
  • 2 tablespoons fat-free milk
  • 1 tablespoon orange juice

FullSizeRender (1)DIRECTIONS:

In a large bowl, combine cake mix, sour cream, egg substitute, juice concentrate, water poppy seeds and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Coat a 10 inch fluted tube pan with cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine glaze ingredients until smooth; drizzle over cake.
Yield: 14 servings.

Tested in the THASC kitchen. Photo byTHASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com