- 2 envelopes unflavored gelatine
- 1/4 cup cold water
- 1 cup boiling water
- 1 6-oz can frozen orange juice
- 1 cup crushed pineapple
- 1 cup sugar
- Juice of 1 lemon
- 1/2 tspn salt
- 2 pints heavy cream
- 1 Angel Food cake
- Shredded coconut
Soften the gelatine in cold water, then add boiling water and stir until dissolved. Dilute the orange juice with 9 ounces of water. Add 1 cup of the juice to the gelatine along the with pineapple, sugar, lemon, and salt. Mix well and chill. When mixture is partially set, stir in 1 pint of heavy cream.
Roll the crust off the Angel Food cake, and tear the cake into bite-sized pieces. Line a large, round mixing bowl with wax paper. Alternate layers of cake and filling in the bowl.
Chill overnight, or at least 8 hours. One or 2 hours before serving, turn cake out onto a cake plate. Whip the remaining pint of cream, sweetened slightly if desired, and frost the cake with the cream. Sprinkle with shredded coconut.
More "Lost" Orange Cake RecipesPennsylvania Dutch Summer Orange Cake (1948)
Grand Marnier Cake with Sour Cream (1984)
(Origin - "The Washington Cookbook - A Tasteful Tour of the Nation's Capital" compiled by the Washington Opera Guild, John F Kennedy Center for the Performing Arts, 1982. This recipe was by Kathleen Maxa.)