Posted By: peconic
Peaches & Cream Cake - 08/22/2011 03:59 PM
It's PEACH SEASON!!!
Glaze
1/2 cup beach plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
Cake
1 box white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups whipped cream
1 cup sliced fresh peaches
1.In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
2.Bake and cool cake as directed on box for angel food (bundt/tube) pan. Remove from pan.
3.In medium bowl, gently fold cinnamon into whipped cream. Spread on top and side of cake.
Arrange peach slices on top.
Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side.
Store in refrigerator.
Glaze
1/2 cup beach plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
Cake
1 box white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups whipped cream
1 cup sliced fresh peaches
1.In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
2.Bake and cool cake as directed on box for angel food (bundt/tube) pan. Remove from pan.
3.In medium bowl, gently fold cinnamon into whipped cream. Spread on top and side of cake.
Arrange peach slices on top.
Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side.
Store in refrigerator.