To make a perfect angel food cake, preheat oven to 250 degrees, mix cake per package directions (this is the only recipe for which I use a cake mix and I use a 2-step mix), gently fill ungreased tube cake pan with batter, run knife through batter to break-up any air pockets. Bake for 1 hour at 250 degrees, at the end of hour, turn oven up to 350 degrees and finish baking for 15 minutes. Using this method your cake will rise above the pan, having a light golden crust and be the lightest, moistest angel food cake you have ever had! Remove from oven and invert pan to cool cake, if pan does not have ‘legs’ to be raised place a slender bottle, such as empty wine bottle, in tube to hold pan upside down off counter for cooling. Allow cake to completely cool in pan before removing. Run sharp knife around edge and center tube, gently remove cake from pan, place on cake pedestal or plate, run your hands over cake to remove crumbs, wrap in plastic wrap until ready to ice or serve.

Suan’s® Scotch Bonnet Mango Lemon Buttercream icing

Can substitute Suan’s® Scotch Bonnet Pineapple Cinnamon Jam for Mango Lemon Fruit Butter

Soften 3 tablespoons each butter and cream cheese. Cream together, add ¼ cup Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ teaspoon pure vanilla extract and ¼ teaspoon pure almond extract, mix well, start adding sifted confectioner’s sugar to desired consistency.

These are just basic portions; you may add more of each ingredient to get desired quantity, if you want a glaze finish, add more of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter.

Serve topped with strawberries in Suan’s® Scotch Bonnet Pepper Jelly and Lemoncello Liqueur Dressing.