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Ingredients
- 1 angelfood cake
- 1 c. orange juice
- juice of 1 lemon
- 1 c. sugar
- 2 envelopes Knox gelatin
- 1/2 c. cold water
- 1/2 c. hot water
- 1 pint cream
Preparation
Step 1
Add sugar to orange and lemon juice; stir until dissolved. Put gelatine into cold water. When dissolved put in the hot water. Then add fruit juice. Put this mixture into refrigerator to set for about 2 hours, but not until firm. Then add cream which has been whipped stiffly. Line deep pan with waxed paper. Put into pan a layer of cake cut into cubes. Continue, but keep enough of the mixture to pour over top to keep cake from drying. Cover and put into refrigerator to set.
Make day before using.