HOLIDAY AMBROSIA CAKE
This is from an old recipe that came to me as a typical fruitcake. I added pineapple, coconut and pineapple juice, which made it really moist and gave it a bit of a tropical taste. - Dotty Stodulski, North Port, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.
Nutrition Facts : Calories 613 calories, Fat 25g fat (13g saturated fat), Cholesterol 91mg cholesterol, Sodium 331mg sodium, Carbohydrate 95g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.
AMBROSIA CAKE
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia - the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream - you'll adore this cake. The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling. Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off. It may be a lot of work, but it's an impressive result. And you can make the curd and cake a few days ahead. Just be sure to make the frosting and assemble everything within 8 hours of serving. Otherwise the fruit starts to break down and the icing may crystallize.
Provided by Melissa Clark
Categories cakes, project, dessert
Time 3h
Yield 12 servings
Number Of Ingredients 27
Steps:
- Bake the cake: Heat oven to 350 degrees and place a rack in the middle. Butter two 9-inch cake pans and line with parchment paper on the bottom.
- In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk together milk, coconut milk, rum and vanilla.
- In the bowl of an electric mixer, beat butter, coconut oil and sugar together until light and fluffy, about 3 minutes. Beat in egg yolks, one at a time, then beat in zest. Beat in half the flour mixture, followed by half the milk mixture. Repeat, beating just until combined and scraping down bowl as necessary.
- In a separate bowl, use an electric beater to whisk egg whites just until stiff peaks form. Fold into cake batter.
- Divide batter between pans. Bake until lightly golden and toothpick inserted in center comes out clean, about 30 minutes. Transfer pans to a wire rack to cool for 10 minutes, then unmold cakes and cool completely on rack. (Cakes can be made up to 2 days ahead; once cool, wrap in plastic and refrigerate.)
- Meanwhile, make the filling: Bring clementine juice and lemon juice to a boil over medium heat in a medium saucepan. In a medium bowl, whisk together eggs, yolks, sugar and salt. Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter and vanilla. Push through a strainer set over a medium bowl, and stir in clementine zest. Cover with plastic wrap directly on surface of curd and refrigerate until cold. (Curd can be made up to 5 days ahead.) Or to speed up cooling, set bowl of curd in a larger bowl filled with ice water and stir curd until very cold, 7 to 10 minutes. Cover and refrigerate until needed.
- Prepare clementines for decorating the cake: Cut the top and bottom off a clementine and set it cut-side down on a cutting board. Use a sharp knife to cut away peel and pith, following the curve of the fruit from top to bottom. Working over a bowl to catch the juices, carefully cut out each segment from the membrane; it should fall into the bowl as you cut. Lay segments out on paper towels to dry slightly while you cut remaining fruit.
- Use a large knife to trim tops of cakes to level them, and cut both cakes in half horizontally to make layers.
- Place a cake layer on a serving dish and spread a third of the curd over it, leaving a 1-inch border around the edge. Layer a third of the clementine segments on top of curd, spacing them evenly so cake will be balanced. Top with another layer, spread another third of curd over it, and layer with 1/2 cup shredded coconut. Top with cake layer, repeat curd and clementines, saving some clementines for top of cake. Place the remaining cake layer on top, and chill while making frosting.
- Make the frosting: Bring a medium pot with 1 inch of water to boil. In the bowl of an electric mixer, combine egg whites, sugar, cream of tartar and salt. Set bowl over simmering water and whisk constantly until eggs reach 160 degrees, or the sugar has melted. Remove from heat, and beat on medium-high speed until stiff peaks form, about 5 minutes.
- Immediately spread frosting on cake and press coconut shreds into tops and sides. Top with clementine wedges and strawberries if using; serve within an hour or two. (Or, keep refrigerated for up to 8 hours and wait until just before serving to top with fresh fruit.)
AMBROSIA CAKE
From Betty's Soul Food Collection... Be proud to serve this moist and delicious citrus-spiked cake all dressed up in snowy white coconut.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
- To make orange-coconut filling, in small microwavable bowl, mix sugar and cornstarch. Gradually stir in 1/3 cup water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in 2 tablespoons coconut; cool.
- Fill cake layers with orange-coconut filling. Frost side and top of cake with frosting. Sprinkle 1/2 cup coconut over top. Store loosely covered.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 38 g, TransFat 2 g
OLD-FASHIONED AMBROSIA APPLE CRISP
Provided by Food Network
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the crumb topping: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch pan or 6 to 8 ramekins.
- Combine the oats, flour, brown sugar, baking powder, cinnamon and salt in a bowl. Mix the butter into the dry ingredients using a pastry blender or fork.
- For the filling: Combine the apples, brown sugar, flour, lemon juice and zest, cinnamon, vanilla extract and salt in a bowl. Pour the mixture into the prepared pan or divide evenly between the ramekins.
- Top the apple mixture with the crumb topping and bake until golden brown and bubbly around the edges, 30 to 40 minutes. Allow to cool for 15 minutes, then enjoy.
AMBROSIA CAKE
I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!
Provided by Troop Angel
Categories Dessert
Time 55m
Yield 10-20 serving(s)
Number Of Ingredients 7
Steps:
- CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
- Beat on medium speed for 2 minutes.
- Pour into greased and floured 9 x 13 inch pan.
- Bake at 350 degrees for 40 minutes.
- TOPPING: Combine pineapple and pudding mix.
- Let stand for 5 minutes.
- Add Cool Whip.
- Mix well by hand.
- Frost cake when cool.
- Refrigerate.
Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6
AMBROSIA LAYER CAKE
Categories Cake Fruit Dessert Bake Christmas Lemon Orange Coconut Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
- Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
- Beat together butter and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
- Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely. (Leave oven on for toasting coconut.)
- Make filling while layers bake:
- Whisk together eggs in a heatproof bowl until combined well.
- With clean dry whisk, stir together sugar, cornstarch, and a pinch of salt in a 1 1/2- to 2-quart heavy saucepan, then whisk in water and juices until smooth. Bring to a boil over moderate heat, whisking, then reduce heat and cook at a bare simmer, whisking constantly, 2 minutes (mixture will be thick).
- Add half of hot juice mixture to eggs in a slow stream, whisking, then whisk egg mixture into juices in saucepan and cook over moderately low heat, whisking, just until it reaches a boil. Remove pan from heat, then add butter and zest, whisking until butter is melted. Chill filling, its surface covered with a buttered round of wax paper (buttered side down), until cold, about 30 minutes.
- Make frosting:
- Spread coconut in a shallow baking pan and toast in oven, stirring occasionally, until golden, 12 to 15 minutes.
- Beat together egg whites, sugar, water, corn syrup, and a pinch of salt in a large metal bowl with a handheld electric mixer (clean beaters if necessary) until combined. Set bowl over a saucepan of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes. (Humid weather may necessitate additional beating time.) Remove bowl from heat, then add vanilla and lemon juice and continue beating until frosting is cooled and very thick, 6 to 10 minutes.
- Assemble cake:
- Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or large plate and spread with about 3/4 cup filling. Stack remaining cake layers using about 3/4 cup filling between each layer. Spread top and side of cake with frosting and coat cake with coconut, gently pressing to help it adhere.
AMBROSIA ANGEL FOOD CAKE
Steps:
- Drain pineapple juice in a medium sized bowl. Mix in the Jell-O Vanilla Instant Pudding mix, and then mix in 1 cup of the Cool Whip. Now fold in the crushed pineapple.
- Split angel food cake crosswise. Spread the bottom layer with half the pineapple-pudding mix. Put on the top of the cake. Frost the sides with the remaining Cool Whip.
- Use the remainder of the pineapple-pudding mix to spread on top of the cake. Now, sprinkle the top of the cake with toasted coconut and decorate with the drained mandarin oranges. Refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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