Ingredients:
2/3 cup unsweetened orange juice
1 teaspoon vanilla essence
1 envelope plain gelatin
1 1/2 cups drained fruit - canned, fresh or frozen cherries, sliced peaches, plums, etc.
1 teaspoon vanilla essence
1 envelope plain gelatin
1 1/2 cups drained fruit - canned, fresh or frozen cherries, sliced peaches, plums, etc.
Recipe:
1. In small saucepan combine the juice with the vanilla and gelatin. Stir over low heat until gelatin is completely dissolved.
2. Stir in the fruit, then refrigerate the topping.
3. When it is the consistency of egg whites spread it over a cooled cake. Refrigerate until topping sets.
2. Stir in the fruit, then refrigerate the topping.
3. When it is the consistency of egg whites spread it over a cooled cake. Refrigerate until topping sets.
Serves:
Enough to top a 9-inch/23cm round cake