| 1 | About 2 hours before serving or early in the day: prepare fruit sauce: in 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. |
| 2 | Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. |
| 3 | Cover saucepan and refrigerate about 1 hour or until mixture is chilled. |
| 4 | Meanwhile, preheat oven to 375°F. |
| 5 | Line 15 ?x 10 ?jelly-roll pan (i use my roasting pan) with waxed paper; grease paper. |
| 6 | Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. |
| 7 | Bake cake 20 minutes or until golden. |
| 8 | Cover large wire rack with sheet of waxed paper. |
| 9 | When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. |
| 10 | Lift off pan; peel off paper. |
| 11 | Cool cake completely, then return to clean jelly-roll pan or large tray. |
| 12 | Cover cake if not using right away. |
| 13 | To serve: spread top of cake with about half of chilled fruit sauce. |
| 14 | Slice peaches and strawberries. |
| 15 | Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. |
| 16 | This cake is absolutely delicious and looks very pretty with the different color fruit on top. |
