Holiday Ambrosia Cake
“This is from an old recipe that came to me as a typical fruitcake. I added pineapple, coconut and pineapple juice, which made it really moist and gave it a bit of a tropical taste.” —Dotty Stodulski, North Port, Florida
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|12servings||40minutes||50minutes + cooling|
|50minutes + cooling|
- 1/2 cup butter softened
- 1 cup sugar
- 4 large eggs room temperature
- 1 tsp coconut extract
- 2-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened pineapple juice
- 2-1/4 cups sweetened shredded coconut
- 1-1/2 cups chopped candied pineapple
- 1 cup chopped macadamia nuts
- 1 cup golden raisins
- 1/2 cup chopped dried mangoes
- 1/2 cup chopped green candied cherries
- 1/2 cup chopped red candied cherries
- Coconut glaze:
- 1 cup confectioner's sugar
- 2 tbsp coconut milk or 2% milk
- 1/4 tsp coconut extract
- 1/4 tsp vanilla extract
- 1/4 teaspoon vanilla extract
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries.
- Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the centre comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.
1 piece: 613 calories, 25g fat (13g saturated fat), 91mg cholesterol, 331mg sodium, 95g carbohydrate (65g sugars, 4g fibre), 7g protein.