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

Holiday Ambrosia CakePhoto: Taste of Home
Servings Prep Time Cook Time
12servings 40minutes 50minutes + cooling
Servings Prep Time
12servings 40minutes
Cook Time
50minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the centre comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, combine the confectioners' sugar, coconut milk and extracts. Drizzle over cake.
Recipe Notes

Nutrition Facts
1 piece: 613 calories, 25g fat (13g saturated fat), 91mg cholesterol, 331mg sodium, 95g carbohydrate (65g sugars, 4g fibre), 7g protein.