ambrosia cake royale

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1 Servings
MeasureIngredient
2¼ cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
1 cup Sugar
1 cup Pecans, chopped
1 cup Flaked coconut
½ cup Pineapple tidbits, drained
½ cup Maraschino cherries, drained, coarsely chopped
2 tablespoons Orange peel, grated
Eggs, beaten
1 cup Buttermilk
½ cup Oil
  Hot Ambrosia Sauce

Combine first 5 ingredients in a large mixing bowl. Add pecans and next 4 ingredients, tossing to coat.

Combine eggs, buttermilk, and oil. Add to fruit mixture; stir until blended. Spoon into a greased and floured 10-inch Bundt pan; bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan, and let cool completely on a wire rack. Serve with Hot Ambrosia Sauce.

Hot Ambrosia Sauce -

11 ounces mandarine oranges, drained ½ cup chopped pecans ½ cup pineapple tidbits, drained ¼ cup maraschino cherries, drained & coarsley chopped ½ cup flaked coconut

1¼ cups sugar

¼ cup plus 2 tablespoons milk ¼ cup margarine pinch of baking soda Combine first 5 ingredients in a mixing bowl; set aside. Combine sugar, milk, and margarine in a heavy saucepan; bring to a boil, and cook 3-4 minutes, stirring constantly. Remove from heat; stir in soda. Pour over fruit mixture; stir well. Yield: 2 ½ cups.

Recipe by: Austin American Statesman By tpogue@...

(terry pogue) on Dec 09, 1996

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