Holiday Ambrosia Cake
By
Pat Duran
@kitchenChatter
1
Taste of Home- Zan Brock- Alabama
★★★★★ 2 votes5
Ingredients
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CAKE:
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1/2 creal butter, softened
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1/2 ccrisco buttery shortening
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2 cgranulated sugar
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5 largeeggs, separated
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1 tsprum extract
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1/2 csour cream
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1/2 capricot nectar plus 1/4 c. apricot preserves
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1/4 cpineapple preserves
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2 ccake flour
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1 tspbaking powder
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1/2 tspsalt
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1/4 tspbaking soda
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1 cpecan pieces
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FROSTING:
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1/2 creal butter,softened
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3 ozpkg. cream cheese,softened
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1/2 tspcoconut extract
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1/2 tspalmond extract
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1/4 capricot preserves
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1/4 cpineapple preserves
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3 3/4 cpowdered sugar or more
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1 ccoconut, flaked
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·maraschino cherries with stems for garnish
How to Make Holiday Ambrosia Cake
- 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. - 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. - 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. - 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.