I Wasn't Expecting To Like It

This is the epitome of a Mid Century recipe! It’s cake, it’s fruit, it’s gelatin!

The gelatin is super acidic being made with the pineapple, orange and lemon juices. The sugar helps cut some of the acidity. But it is tart.

The cherries and pineapple mix in nicely. There are little chunks of fruit throughout the mold.

The whipped cream is a great base to keep the fruit in its place. It also helps to cut the tartness of the fruit gelatin.

The cake was wonderful. I made the Angel Food two days before making this cake. It had time to rest a bit, but was very moist and delicious.

I have had gelatin desserts before. They are usually okay, but honestly nothing special.

Coming from that assumption, I wasn’t expecting to really enjoy this dessert all that much.

I was so very surprised by this cake. It was absolutely wonderful!

I know it sounds strange, but you should definitely give this a try!

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ANGEL CITRUS DELIGHT

1 Angel Food Cake

1 Cup Sugar

1 Can Crushed Pineapple, Drained

1 Cup Pineapple Juice and Water

2 Envelopes Unflavored Gelatin

1/4 Cup Cold Water

1 Cup Orange Juice

1 Lemon, Juiced

Dash Salt

3/4 Cup Chopped Maraschino Cherries

1 Pint Heavy Cream, Whipped

Cut cake into small squares and set aside. Combine sugar and juice and bring to a boil. Dissolve gelatin in cold water and add to boiling mixture. Remove from heat, add orange and lemon juices and dash of salt. Chill until mixture becomes syrupy. Fold in pineapple, cherries and whipped cream. Gently fold in angel food cake pieces. Spoon evenly into a buttered spring form pan. Chill for 12 hours.