Make Ahead, Quick Fix

Danish Cherry-Orange Cake

Prep Time: 15 Minutes Start to Finish: 1 Hour 15 Minutes 8 servings

1 Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray.

2 In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute or until smooth and creamy. Add eggs and vanilla; beat on medium speed about 10 seconds or until well blended. Add Bisquick mix; beat on medium speed about 30 seconds or until mixed.

3 Spread batter evenly in bottom of pan. Arrange mandarin oranges and cherries on batter. Sprinkle with pecans.

4 Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes in pan on cooling rack. Remove side of pan.

5 In small bowl, beat cream cheese, powdered sugar and 1 tablespoon milk with electric mixer on medium speed until smooth. Beat in remaining milk, 1 teaspoon at a time, if needed for desired consistency. Drizzle icing over warm cake. Sprinkle with orange peel. Store in refrigerator.

1 Serving: Calories 420; Total Fat 24g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 110mg; Sodium 420mg; Total Carbohydrate 45g (Dietary Fiber 1g); Protein 5g Exchanges: 1 Starch, ½ Fruit, 1½ Other Carbohydrate, ½ High-Fat Meat, 4 Fat Carbohydrate Choices: 3

Make-Ahead Magic Bake and cool cake, but do not top with icing; wrap in plastic wrap and foil. Freeze up to 2 weeks. Remove plastic wrap and foil; rewrap in foil and place on ungreased cookie sheet. Bake at 350°F for 20 to 25 minutes or until heated through. Unwrap cake; drizzle with icing.

Festive Touch This delicious cake would be a perfect hostess gift. Wrap in plastic wrap and tie with a festive ribbon.