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
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
PINEAPPLE AMBROSIA CAKE
A tall and tropical cake made with pineapple curd, and orange and vanilla frostings. From Cook's Country Magazine
Provided by SweetSueAl
Categories Dessert
Time 2m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For the pineapple curd:.
- Bring pineapple juice to boil in saucepan over medium heat.
- Whisk eggs, yolk, and sugar in medium bowl.
- Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
- Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
- For the orange frosting:.
- Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
- To assemble:.
- Cut cake horizontally into 4 even layers.
- Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
- Place next layer on top of oranges and spread with pineapple curd.
- Top with next layer and spread with remaining orange frosting and 20 more orange slices.
- Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.
Nutrition Facts : Calories 308.1, Fat 7.3, SaturatedFat 5.1, Cholesterol 56.1, Sodium 289.4, Carbohydrate 58.8, Fiber 1.8, Sugar 43.3, Protein 5
AMBROSIA CAKE
Steps:
- Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.
- Refrigerate until ready to serve. Serve at room temperature.
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