Best 2 Holiday Ambrosia Cake Recipes

During the festive season, cakes take center stage, and among the most popular is the ambrosia cake. With its tropical flavors and creamy texture, this delectable cake is a true holiday delight. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps to create a perfect holiday ambrosia cake that will impress your friends and family. From gathering the necessary ingredients to mastering the baking process, we'll cover everything you need to know to achieve a moist, flavorful, and visually stunning cake that embodies the spirit of the holidays.

Let's cook with our recipes!

HOLIDAY AMBROSIA CAKE

Holiday Ambrosia Cake image

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

Ingredients

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon coconut extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened pineapple juice
2-1/4 cups sweetened shredded coconut
1-1/2 cups chopped candied pineapple
1 cup chopped macadamia nuts
1 cup golden raisins
1/2 cup chopped dried mangoes
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries
COCONUT GLAZE:
1 cup confectioners' sugar
2 tablespoons coconut milk or 2% milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

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.

HOLIDAY AMBROSIA CAKE

Holiday Ambrosia Cake image

This unbeatable cake is loaded with flavor. Pineapple, apricot, coconut-- your taste buds with be dancing in your mouth! With the addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Taste of Home- Zan Brock- Alabama

Provided by Pat Duran

Categories Fruit Desserts

Time 1h20m

Number Of Ingredients 24

Ingredients

CAKE:
1/2 c real butter, softened
1/2 c crisco buttery shortening
2 c granulated sugar
5 large eggs, separated
1 tsp rum extract
1/2 c sour cream
1/2 c apricot nectar plus 1/4 c. apricot preserves
1/4 c pineapple preserves
2 c cake flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c pecan pieces
FROSTING:
1/2 c real butter,softened
3 oz pkg. cream cheese,softened
1/2 tsp coconut extract
1/2 tsp almond extract
1/4 c apricot preserves
1/4 c pineapple preserves
3 3/4 c powdered sugar or more
1 c coconut, flaked
maraschino cherries with stems for garnish

Steps:

1. Preheat oven to 350^. Spray well a 10 inch bundt pan or paper line 36 muffin cups. Cake: In a large bowl, cream the first 3 ingredients until light and fluffy. Add egg YOLKS, one at a time, beating well after each. Beat in extract.
2. In another bowl, whisk sour cream, apricot nectar and preserves. Combine the dry ingredients; add to creamed mixture alternately with the sour cream mixture. Beat JUST until blended. Stir in pecans. Beat egg WHITES until stiff peaks form; fold into batter.
3. Pour batter into prepared pan .Fill the muffin cups 3/4 full if making this way and bake for 18-22 minutes or until tested clean with toothpick. In bundt pan if using pour in batter and even carefully. Bake for 55 minutes of until tested done with toothpick. Cool cake and cupcakes for 10 minutes before removing from pan to wire rack to cool completely. Invert cake to plate.
4. Frosting: In a large bowl, cream butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in powdered sugar until blended. Frost cake or cupcakes; sprinkle with coconut. Garnish with cherries.

Tips:

Use a bundt pan with a capacity of at least 10 cups to ensure that the cake bakes evenly and doesn't overflow.
Make sure the butter and eggs are at room temperature before mixing them together. This will help the ingredients combine more easily and create a smooth batter.
Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are well combined.
Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, as this can dry out the cake.
Allow the cake to cool completely before glazing it. This will help the glaze set properly and prevent it from running off the cake.

Conclusion:

Holiday Ambrosia Cake is a delicious and festive dessert that is perfect for any special occasion. The moist and flavorful cake is topped with a sweet and tangy glaze, and it is sure to be a hit with everyone who tries it. Follow the tips in this article to ensure that your cake turns out perfectly.