HOLIDAY AMBROSIA CAKE
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
Provided by Pat Duran
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 24
Steps:
- 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.
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