Holiday Ambrosia Cake
Total TimePrep: 40 min. Bake: 50 min. + cooling
I made this and it by far was one of the BEST fruitcakes I've ever had. It was not dry or crumbly - the only thing I changed was substituting chopped almonds for the macadamia nuts due to availability. I suggest using the real butter and watching the baking time like crazy. If it is a little drier than desired, do a simple syrup with rum to coat with... problem solved haha!
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.
It a very dry cake and heavy
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.
The taste was great. But when I cut it, it crumbled into pieces. Do you have any idea what I did wrong?
Wonderful taste. Everyone wanted the recipe.
awesome tasteThis cake is awesome!!! Great smell and great taste.