holiday ambrosia cake

Name: Holiday Ambrosia Cake
Prep time: 25 min
Cook time: 55 min
Cuisine: Caribbean
Ingredients: ## CAKE:; 1/2 cup(s) real butter, softened; 1/2 cup(s) crisco buttery shortening; 2 cup(s) granulated sugar; 5 large eggs, separated; 1 teaspoon(s) rum extract; 1/2 cup(s) sour cream; 1/2 cup(s) apricot nectar plus 1/4 c. apricot preserves; 1/4 cup(s) pineapple preserves; 2 cup(s) cake flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) baking soda; 1 cup(s) pecan pieces; ## FROSTING:; 1/2 cup(s) real butter,softened; 3 ounce(s) pkg. cream cheese,softened; 1/2 teaspoon(s) coconut extract; 1/2 teaspoon(s) almond extract; 1/4 cup(s) apricot preserves; 1/4 cup(s) pineapple preserves; 3 3/4 cup(s) powdered sugar or more; 1 cup(s) coconut, flaked; - maraschino cherries with stems for garnish

(2 RATINGS)

110 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Dec 9, 2011

This unbeatable cake is loaded with flavor. Pineapple, apricot, coconut-- your taste buds with be dancing in your mouth! With the addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Taste of Home- Zan Brock- Alabama

Rate

prep time 25 Min

cook time 55 Min

method Bake

yield i bundt cake or 36 cupcakes

Ingredients

CAKE:
1/2 cup real butter, softened
1/2 cup crisco buttery shortening
2 cups granulated sugar
5 large eggs, separated
1 teaspoon rum extract
1/2 cup sour cream
1/2 cup apricot nectar plus 1/4 c. apricot preserves
1/4 cup pineapple preserves
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup pecan pieces
FROSTING:
1/2 cup real butter,softened
3 ounces pkg. cream cheese,softened
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/4 cup apricot preserves
1/4 cup pineapple preserves
3 3/4 cups powdered sugar or more
1 cup coconut, flaked
- maraschino cherries with stems for garnish

How To Make holiday ambrosia cake

Step 1

Preheat oven to 350^. Spray well a 10 inch bundt pan or paper line 36 muffin cups. Cake: In a large bowl, cream the first 3 ingredients until light and fluffy. Add egg YOLKS, one at a time, beating well after each. Beat in extract.

Step 2

In another bowl, whisk sour cream, apricot nectar and preserves. Combine the dry ingredients; add to creamed mixture alternately with the sour cream mixture. Beat JUST until blended. Stir in pecans. Beat egg WHITES until stiff peaks form; fold into batter.
Step 3

Pour batter into prepared pan .Fill the muffin cups 3/4 full if making this way and bake for 18-22 minutes or until tested clean with toothpick. In bundt pan if using pour in batter and even carefully. Bake for 55 minutes of until tested done with toothpick. Cool cake and cupcakes for 10 minutes before removing from pan to wire rack to cool completely. Invert cake to plate.
Step 4

Frosting: In a large bowl, cream butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in powdered sugar until blended. Frost cake or cupcakes; sprinkle with coconut. Garnish with cherries.
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