Holiday Ambrosia Cake Recipe
Holiday Ambrosia Cake Recipe photo by Taste of Home

Holiday Ambrosia Cake Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake. Yield: 12 servings.
Originally published as Holiday Ambrosia Cake in Taste of Home December/January 2011, p97

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.

Reviews for Holiday Ambrosia Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 10, 2012

If it comes out dry and heavy or it crumbles when you cut it, you probably left it in the oven too long. Not all ovens heat the same. You have to monitor whatever you're baking and not just rely on the time stated in the recipe. Also, if a recipe calls for butter it's a good idea to use exactly that. Some of the new healthy Omega 3 oil spreads are not meant for cooking and baking. Be sure to look at the label to see if it's okay to use in baking. I have used Lou Ana coconut oil in this recipe with very good results and flavor. This year my dried mango was tough and hard so I soaked it in warm coconut rum with wonderful results.

MY REVIEW
Reviewed Jun. 19, 2011

It a very dry cake and heavy

MY REVIEW
Reviewed Mar. 18, 2011

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.

MY REVIEW
Reviewed Jan. 2, 2011

The taste was great. But when I cut it, it crumbled into pieces. Do you have any idea what I did wrong?

MY REVIEW
Reviewed Dec. 13, 2010

Wonderful taste. Everyone wanted the recipe.

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