Angel Cake with Pineapple-Orange Sauce 
| Ingredients : | ||
|---|---|---|
| CAKE INGREDIENTS | ||
| 1 | pkt | White Angel-Food Cake Mix (14.5 ounce size) |
| 1/2 | tsp | Ground Cardamom |
| 1/4 | tsp | Ground Nutmeg |
| Pineapple-Orange Sauce | ||
| (recipe follows) | ||
| Orange Twists, (opt.) | ||
| PINEAPPLE-ORANGE SAUCE | ||
| 1 | can | Unsweetened Pineapple Chunks (15 1/4-ounce size) |
| 1 | tsp | Orange Rind, grated |
| 3/4 | cup | Unsweetened Orange Juice |
| 1/4 | cup | Cointreau, or other orange flavored liqueur |
| 1 | tbl | Cornstarch PLUS |
| 1 | tsp | Cornstarch |
| 1/4 | tsp | Ground Cardamom |
| 1 | can | Unsweetened Mandarin Oranges thawed (11-ounce size) |
How to cook :
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 1/4 cup of Pineapple-Orange Sauce; garnish with orange twists, if desired.
PINEAPPLE-ORANGE 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.
Tags : Desserts Cakes Alcoholic Cake Mix Tropical Fruits Citrus
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