Yield: 1 Servings
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|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|
|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