Top Review by Jenny Sanders
This traditional British dessert is usually made with bread, rather than cake. It is hard, for me at least, to get a good bread that is neither too flimsy nor too heavy, and this version made with cake instead works well. The level of sweetness in the fruit is right for the cake, and altogether it's very nice. It kept well (wrapped) in the fridge for 3 or 4 days before we finally polished it off. We had it with whipped cream once, and once with lime sherbet - both very good. I did find it just a bit expensive to make, even in season, for a homey rather than glamourous dessert. Great to make if you grow or pick your own fruit.
- 4 1⁄2 coarsely chopped peeled ripe fresh peaches (about 1 3/4 lbs)
- 2 cups fresh raspberries
- 2 cups fresh blackberries
- 1⁄3 cup orange juice
- 1⁄4 cup sugar
- 3 tablespoons triple sec or 3 tablespoons other orange-flavored liqueur or 3 tablespoons orange juice
- 1 teaspoon grated fresh lemon rind
- 1 angel food cake (10 inch round)
- fresh raspberries or blackberry (optional)
Directions See How It's Made
- Combine first seven ingredients in a large saucepan, bring to a boil.
- Reduce heat, simmer 10 minutes, stirring occasionally.
- Set aside.
- Cut cake into 1 inch thick slices; cut each slice in half diagonally to make 2 triangles.
- Line the bottom and sides of a 3 quart straight sided glass bowl or trifle bowl with half of the cake pieces; spoon half of the peach mixture into cake-lined bowl.
- Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake.
- Top with remaining cake pieces.
- Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a one pound can on plate to press mixture.
- Chill for 8 hours.
- Remove plate and plastic wrap.
- Garnish with additional fresh berries, if desired.