Della Robbia Cake

Alvorina Ford, Lillie School

  • 1 package Duncan Hines angel food cake mix
  • 1 1/2 tsp grated lemon peel
  • 6 Tbsp sugar
  • 1 1/2 Tbsp cornstarch
  • 1 cup water
  • 1/2 tsp vanilla
  • 1 Tbsp lemon juice
  • Few drops of red food coloring
  • 6 canned cling peach slices
  • 6 medium strawberries

Mix angel food cake as directed on package except add grated lemon peel along with the cake flour mixture. Bake and cool according to package directions. In small saucepan, mix sugar, cornstarch and water. Cook over medium high heat, until mixture thickens and clears. Remove from heat; add vanilla, lemon juice and red food coloring.

Alternate peach slices with strawberries around top of cake.

Pour prepared glaze over fruit and top of cake.

Refrigerate, uncovered, at least 1 hour. Store leftover cake in refrigerator.

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