Ambrosia cake royale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Eggs, beaten | |
| 1 | cup | Buttermilk |
| ½ | cup | Oil |
| Hot Ambrosia Sauce | ||
Directions
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