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Ingredients
- 2 1/4 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 c. Sugar
- 1 c. Pecans, minced
- 1 c. Flaked coconut
- 1/2 c. Pineapple tidbits, liquid removed
- 1/2 c. Maraschino cherries, liquid removed, coarsely minced
- 2 Tbsp. Orange peel, grated
- 2 x Large eggs, beaten
- 1 c. Buttermilk
- 1/2 c. Oil
- 11 ounce Mandarine oranges, liquid removed
- 1/2 c. Minced pecans
- 1/2 c. Pineapple tidbits, liquid removed
- 1/4 c. Maraschino cherries, liquid removed & coarsley minced
- 1/2 c. Flaked coconut
- 1 1/4 c. Sugar
- 1/4 c. Plus
- 2 Tbsp. Lowfat milk
- 1/4 c. Margarine
- 1 pch Baking soda
Directions
- Combine first 5 ingredients in a large mixing bowl. Add in pecans and next 4 ingredients, tossing to coat.
- Combine Large eggs, buttermilk, and oil. Add in to fruit mix; stir till blended. Spoon into a greased and floured 10-inch Bundt pan; bake at 350 degrees for 45-50 min or possibly till a wooden pick inserted in center comes out clean. Cold cake in pan 10 min; remove from pan, and let cold completely on a wire rack. Serve with Warm Ambrosia Sauce.
- Warm Ambrosia Sauce: Combine first 5 ingredients in a mixing bowl; set aside. Combine sugar, lowfat milk, and margarine in a heavy saucepan; bring to a boil, and cook 3-4 min, stirring constantly. Remove from heat; stir in soda. Pour over fruit mix; stir well.
- Yield: 2 1/2 c..
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