2 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1 cup pecans, chopped
1 cup flaked coconut
1/2 cup pineapple tidbits, drained
1/2 cup maraschino cherries, drained, coars, ely chopped
2 tbsp orange peel, grated
2 eggs, beaten
1 cup buttermilk
1/2 cup oil
1 hot ambrosia sauce
Directions
Combine first 5 ingredients in a large mixing bowl. Add pecans and
next 4 ingredients, tossing to coat.
Combine eggs, buttermilk, and oil. Add to fruit mixture; stir until
blended. Spoon into a greased and floured 10-inch Bundt pan; bake at
350 degrees for 45-50 minutes or until a wooden pick inserted in
center comes out clean. Cool cake in pan 10 minutes; remove from pan,
and let cool completely on a wire rack. Serve with Hot Ambrosia Sauce.
Hot Ambrosia Sauce -
11 ounces mandarine oranges, drained
1/2 cup chopped pecans 1/2 cup pineapple tidbits, drained 1/4
cup maraschino cherries, drained & coarsley chopped
1/2 cup flaked coconut
1 1/4 cups sugar
1/4 cup plus 2 tablespoons milk
1/4 cup margarine pinch of baking soda
Combine first 5 ingredients in a mixing bowl; set aside. Combine
sugar, milk, and margarine in a heavy saucepan; bring to a boil, and
cook 3-4 minutes, stirring constantly. Remove from heat; stir in
soda. Pour over fruit mixture; stir well. Yield: 2 1/2 cups.
Recipe by: Austin American Statesman By tpogue@ids2.idsonline.com
(terry pogue) on Dec 09, 1996
Servings: 1 servings
Ambrosia Cake Royale Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We are able to trace the history of `recipes` far back into ancient history, at least as far back as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. He also informs us how the cooks of his times made use of a good variety of herbs, including a few you will know such as thyme, rue and parsley. Moving on, we have two books which appeared in the fourteenth century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including coriander, parsley, and basil. These new culinary innovations prompted an explosion in recipe books, most of which are kept safe in private collections. By the advent of the 1900s, cooking publications were starting to become popular mostly as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Ambrosia Cake Royale recipe.
