For a sweet finale, try Denise's yummy marmalade cake sauce. It’s super-easy and terrific over store-bought angel food or pound cake. —Denise DuBois, Coral Springs, Florida
- 3/4 cup orange marmalade
- 2 tablespoons butter
- 1/4 teaspoon ground ginger
- 4 slices angel food cake or pound cake
- In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake. Yield: 4 servings (1 cup sauce).
Originally published as Orange Marmalade Cake Sauce in Simple & Delicious April/May 2011, p27
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