Orange Soaked Angel Cake

• 1 (8 or 9-inch) round angel food cake
• 1 pt. fresh strawberries, sliced
• 1 c. fresh blueberries
• 2 kiwi fruit, peeled, cut in half lengthwise and sliced
• 1/4 c. low-sugar apricot spread
• 1/2 c. water
• 1/4 c. sugar
• 2 Tbsp. Grand Marnier liqueur or orange juice

1. Place cake on serving platter.
2. Using meat fork, pierce top of cake at 1-inch intervals.
3. Set aside.
4. In a large mixing bowl, combine fruits.
5. Set aside.
6. Place apricot spread in small mixing bowl.
7. Microwave on High for 45 seconds to 1 minute or until melted, stirring once.
8. Add water, sugar and liqueur (or orange juice) to apricot spread.
9. Mix well.
10. Microwave on High for 1 to 2 minutes or until sugar is dissolved.
11. Pour syrup over fruit.
12. Toss to coat.
13. Spoon fruit and syrup mixture over cake, allowing syrup to soak into cake.
14. Cover cake with plastic wrap.
15. Chill 4 hours before serving.

cake, fresh strawberries, fresh blueberries, fruit, lowsugar apricot spread, water, sugar, grand marnier

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406685 (may not work)