Flower Garden Cake recipe

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Ingredients

1 tablespoon unflavored gelatin
1 cup orange juice, divided
6 eggs, separated
1 ½ cups white sugar, divided
⅓ cup lemon juice
1 (10 inch) angel food cake, cut in cubes
1 (8 ounce) can pineapple chunks, drained
½ cup maraschino cherries, halved
1 cup heavy cream
2 drops green food coloring
2 tablespoons white sugar

Nutrition Info

315.5 calories
carbohydrate: 52.7 g
cholesterol: 120.2 mg
fat: 10.1 g
fiber: 0.7 g
protein: 5.5 g
saturatedFat: 5.4 g
servingSize: -
sodium: 252.8 mg
sugar: 31.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.

  2. Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.

  3. Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.

  4. In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

Dessert prepared with angel cake, fruit and whipped cream.

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