Peach Melba Cake

Name: Peach Melba Cake
Ingredients: 1 (18.25 oz) box golden butter cake mix; 2 tbsp chopped candied ginger; 1 (16 oz) tub cream cheese frosting; 8 oz whipped cream; 1/3 cup raspberry jam, warmed; 1 pint raspberries; 4 None ripe peaches, sliced; 1 1/2 cups sweetened shredded coconut; 1 1/2 cup blanched, sliced almonds; None None fresh mint and orange zest curls, for garnish

10 ingredients

3 steps

Ingredients

1 (18.25 oz) box golden butter cake mix
2 tbsp chopped candied ginger
1 (16 oz) tub cream cheese frosting
8 oz whipped cream
1/3 cup raspberry jam, warmed
1 pint raspberries
4 None ripe peaches, sliced
1 1/2 cups sweetened shredded coconut
1 1/2 cup blanched, sliced almonds
None None fresh mint and orange zest curls, for garnish

Directions

1

Preheat oven to 350°F. Grease 2 - 9 inch cake pans.
2

Prepare cake mix according to package instructions, adding ginger. Divide between cake pans and bake for 20-22 mins, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
3

Beat frosting and whipped cream for 1 min, or until fluffy. Place 1 cake layer on a serving platter and spread 1/2 of the raspberry jam over top. Add 1/2 of the raspberries and 3/4 of the sliced peaches. Top with frosting and the second cake layer. Frost sides and top of cake. Press coconut onto sides of cake and arrange remaining peaches and raspberries decoratively on top. Garnish with fresh mint and orange zest curls.