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Holiday Ambrosia Cake Recipe

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"This is from an old recipe that came to me as a typical fruit cake, but 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

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Holiday Ambrosia Cake Recipe

Prep: 40 min. Bake: 50 min. + cooling

Yield: 12 Servings

40 50 90

Ingredients

1/2 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon coconut extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple juice
2-1/4 cups flaked 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 confectioners' sugar
2 tablespoons coconut milk or milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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° for 50-60 minutes or until a toothpick inserted near the center comes out clean. 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. Yield: 12 servings.

Nutritional Facts 1 slice equals 613 calories, 25 g fat (13 g saturated fat), 91 mg cholesterol, 331 mg sodium, 95 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Holiday Ambrosia Cake in Taste of Home December/January 2011, p97

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Reviews for Holiday Ambrosia Cake (5)

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Reviewed on Jun. 19, 2011 by Linda102345

It a very dry cake and heavy

Reviewed on Mar. 18, 2011 by destine

This has become my favorite fruitcake recipe. It doesn't have that heavy, overwhelming taste and texture of typical fruitcakes. I have substituted mango nectar for the juice and it's fantastic that way too. Even people who don't typically like fruitcake will like this.