2 1/4 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Sugar
1 c Pecans, chopped
1 c Flaked coconut
1/2 c Pineapple tidbits, drained
1/2 c Maraschino cherries,
-drained, coarsely chopped
2 tb Orange peel, grated
2 Eggs, beaten
1 c Buttermilk
1/2 c 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
1/2 cup chopped pecans 1/2 cup pineapple tidbits, drained 1/4
cup maraschino cherries, drained & coarsley chopped
1/2 cup flaked coconut
1 1/4 cups sugar
1/4 cup plus 2 tablespoons milk
1/4 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 1/2 cups.
Yields
1 Servings