Holiday Ambrosia Cake

Holiday Ambrosia Cake
1
Pat Duran

By
@kitchenChatter

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

Rating:

★★★★★ 2 votes

Comments:
7 Comments
Serves:
i bundt cake or 36 cupcakes
Prep:
25 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • CAKE:

  • 1/2 c
    real butter, softened
  • 1/2 c
    crisco buttery shortening
  • 2 c
    granulated sugar
  • 5 large
    eggs, separated
  • 1 tsp
    rum extract
  • 1/2 c
    sour cream
  • 1/2 c
    apricot nectar plus 1/4 c. apricot preserves
  • 1/4 c
    pineapple preserves
  • 2 c
    cake flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    baking soda
  • 1 c
    pecan pieces

  • FROSTING:

  • 1/2 c
    real butter,softened
  • 3 oz
    pkg. cream cheese,softened
  • 1/2 tsp
    coconut extract
  • 1/2 tsp
    almond extract
  • 1/4 c
    apricot preserves
  • 1/4 c
    pineapple preserves
  • 3 3/4 c
    powdered sugar or more
  • 1 c
    coconut, flaked
  • ·
    maraschino cherries with stems for garnish

How to Make Holiday Ambrosia Cake

Step-by-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.
  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.
  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.
  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.

Printable Recipe Card

About Holiday Ambrosia Cake

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Fruit
Regional Style: Caribbean
Other Tags: Quick & Easy For Kids Healthy

Bea's Pineapple Cake w/Seven Minute Icing by Bea L.
Bea's Pineapple Cake w/Seven Minute Icing

GRANNY’S GRAND CAKE & PUMPKIN CHEESECAKE FILLING by Brenda Watts
GRANNY’S GRAND CAKE & PUMPKIN CHEESECAKE FILLING

Fudge Brownie Cake by Kathy Griffin
Fudge Brownie Cake



Show 7 Comments & Reviews

My Recipe Box

Post A Recipe

Pinch It! from the web

16 Recipes With Velveeta

16 Recipes With Velveeta


Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]
19 Recipes With Sour Cream

19 Recipes With Sour Cream


Wondering what to do with that container of sour cream in your fridge? We have the answer. From breakfast to lunch to dinner to dessert, sour cream is a tasty addition to a wide variety of recipes. Casseroles, cheesecakes, and coffee cake wouldn’t be the same without sour cream.
Insanely Good Chocolate Peanut Butter Desserts

Insanely Good Chocolate Peanut Butter Desserts


Whoever thought to combine chocolate and peanut butter should be awarded a medal. It’s a flavor marriage made in heaven. Peanut butter cups are my favorite candy so, of course, I love any dessert that brings those flavors to life. If I’m looking for a snack with a cup of coffee or tea, Kathy W.’s […]

Follow Just A Pinch