- 8
Ingredients
- 1 package yellow cake mix
- 1/2 cup peach or apricot preserves
- 2 tbsp hot water
- 1 tbsp orange juice, rum, or Cointreau
- 7 almond macaroons
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 4 fresh strawberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 pound seedless green grapes
- 1 peach (or 10-ounce package of frozen quick-thaw peach slices)
- 1 banana
Preparation
Step 1
Make and bake cake as package label directs for 2 (9-inch) layers. Wrap and freeze 1 layer for use another time.
In small bowl, combine peach preserves with hot water; strain. Sprinkle top of cake with orange juice or liquor. Spread about half of peach glaze over top and side of cake; set aside remaining glaze.
Cut macaroons in half, to make half-moons. Press around side of cake layer.
In small bowl, beat cream with sugar until stiff.
Using pastry bag with number-17 decorating tip, pipe some of cream around macaroons; refrigerate rest of whipped cream.
Wash and hull strawberries. Wash raspberries, blueberries and grapes.
Just before serving, wash, peel, and slice peach. Peel and slice banana. Slice 3 strawberries. Arrange strawberries, petal fashion, in middle of cake; place whole strawberry in center. Arrange remaining fruits in groups around strawberries. Brush fruits with remaining peach glaze. Serve with rest of whipped cream.