Recipe for Angel Cake with Pineapple-Orange Sauce 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
CAKE INGREDIENTS ----------------
1 pkt White Angel-Food Cake Mix (14.5 ounce size)
1/2 tsp Ground Cardamom
1/4 tsp Ground Nutmeg
Pineapple-Orange Sauce
(recipe follows)
Orange Twists, (opt.)
----------------- PINEAPPLE-ORANGE SAUCE ----------------
1 can Unsweetened Pineapple Chunks (15 1/4-ounce size)
1 tsp Orange Rind, grated
3/4 cup Unsweetened Orange Juice
1/4 cup Cointreau, or other orange flavored liqueur
1 tbl Cornstarch PLUS
1 tsp Cornstarch
1/4 tsp Ground Cardamom
Instructions:
Instructions: CAKE: Prepare cake mix according to package directions, adding cardamom and nutmeg to batter; bake according to package directions.

Invert pan on funnel or bottle until cake is completely cooled.

(Approximately 2 hours.) Loosen cake from sides of pan, using a small metal spatula. Remove from pan. Serve with 1/4 cup of Pineapple-Orange Sauce; garnish with orange twists, if desired.

PINEAPPLE-ORANGE SAUCE: Drain pineapple, reserving juice. Combine juice and next 5 ingredients in a saucepan. Cook over medium heat, stirring constantly, until clear and thickened. Stir in pineapple and oranges; cook until hot.

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