Just imagine this Della Robbia Cake - a glaze embracing plump, fragrant strawberries sliced and fanned between sweet peaches…the perfect adornment for Duncan Hines Angel Food Cake.
- 1 pkg Duncan Hines® Angel Food Cake Mix
- 1 1/2 tsp grated lemon peel
- 1 cup water
- 6 tbsp granulated sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- few drops of red food coloring
- 6 cling peach slices
- 6 medium sliced strawberries
- Preheat oven to 375ºF. Remove top oven rack, move remaining rack to lowest position.
- Prepare cake mix according to package directions. Stir in lemon peel.
- Bake and cool according to package directions.
- Combine water, sugar and cornstarch in small saucepan. Cook on medium-high heat until mixture thickens and clears. Remove from heat. Stir in lemon juice, vanilla extract and food coloring.
- Alternate peach slices with strawberry slices around top of cake. Pour glaze over fruit and top of cake.
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Rating:
Ronnie1950 (1 discussion) on Jun 22, 2011 at 12:40 PM
This cake always gets rave reviews from my guests because it is so different. It is especially good in the summer if you are looking for something light after a meal instead of strawberry shortcake. I put more peaches and strawberries on top, alternating the peaches like the spokes of a wheel with a half strawberry between them and make sure the glaze dribbles down the sides. Got it originally from the old Bake Shop in a Book from Duncan Hines (1979). It's a keeper!
