Recipe - Angel Cake With Pineapple-Orange Sauce

CAKE INGREDIENTS
1 pack White AngelFood Cake Mix
(14.5 ounce size)
One half teaspoon Ground Cardamom
One fourth teaspoon Ground Nutmeg
PineappleOrange Sauce
(recipe follows)
Orange Twists; (opt.)

PINEAPPLEORANGE SAUCE
1 cn Unsweetened Pineapple Chunks
(15 1/4ounce size)
1 teaspoon Orange Rind; grated
Three fourths cup Unsweetened Orange Juice
One fourth cup Cointreau; or other orange
flavored liqueur
1 tablespoon Cornstarch PLUS
1 teaspoon Cornstarch
One fourth teaspoon Ground Cardamom
1 cn Unsweetened Mandarin Oranges
thawed (11ounce size)

CAKE: Prepare cake mix according to package directions, adding
cardamom and nutmeg to batter; bake according to package directions.
Invert pan on funnel or bottle until cake is completely cooled.
(Approximately 2 hours.) Loosen cake from sides of pan, using a small
metal spatula. Remove from pan. Serve with One fourth cup of
PineappleOrange Sauce; garnish with orange twists, if desired.
PINEAPPLEORANGE SAUCE: Drain pineapple, reserving juice. Combine
juice and next 5 ingredients in a saucepan. Cook over medium heat,
stirring constantly, until clear and thickened. Stir in pineapple and
oranges; cook until hot.

Posted to MMRecipes Digest V4 #2 by Stu stalkofs@optonline.net on
Apr 2, 1998