Angel Cake Supreme


  • 1 (10 oz.) jar Dickinson's® Cascade Mountain™ Pure Seedless Red Raspberry Preserves
  • 2 tablespoons water
  • 10-inch prepared round angel food cake
  • 1 (10 oz.) jar Dickinson's® Lemon Curd
  • 1 (8 oz.) container frozen whipped topping thawed
  • 3/4 cup powdered sugar
  • Fresh red raspberries


  1. MIX preserves and water in small bowl. Split cake in half horizontally. Spread curd on bottom half. Replace top. Blend 1/2 of preserves mixture with whipped topping and powdered sugar. Frost cake. Drizzle remaining preserves over top of cake. Garnish with raspberries, if desired.
  2. Also try with DICKINSON'S Seedless Black Raspberry or Strawberry Preserves.

Yield: 12 servings