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A Peach of a Cake

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“This was originally a recipe from Sandra Lee's Semi-Homemade Cooking. I took many liberties with both the ingredients and preparation. I'm sure it would be great with many combinations of fruit, fruit juice & gelatin. Peach just happens to be my favorite of the day.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling.
  2. Pour over gelatin and stir till combined.
  3. Cool in fridge for 15 minutes.
  4. Cut the peach slices into 1/2" pieces.
  5. Stir peaches into ricotta then add in the gelatin mixture.
  6. Chill another 30 minutes or until just set.
  7. Meanwhile, using a serrated knife, cut top off angel food cake & hollow out center leaving a 1" edge.
  8. Eat the leftover cake pieces as a snack while you finish up the recipe.
  9. Spoon cooled gelatin/ricotta/peach mixture into angel food shell & replace the top.
  10. I usually have a couple of tablespoons too much filling. That's the cook's snack # 2.
  11. **Tip - if you find that the center edge of the cake tries to fold in under the weight of the filling, place a juice glass in the hollow center. Remove it before serving.
  12. Stir extract into whipped topping & frost the cake.
  13. Garnish with peach slices, if desired.
  14. Chill at least 1 hour before serving & keep any leftovers refrigerated.
  15. Note: I've made this in a hurry & rather than hollowing out the cake, I cut it up into 1" cubes & layered it with the filling for a trifle type dessert.

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