| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/4 Tasse | flour |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 1 Tasse | sugar |
| 1 Tasse | pecans chopped |
| 1 Tasse | coconut flakes |
| 1/2 Tasse | Pineapple tidbits, drained |
| 1/2 Tasse | Maraschino cherries, drained, coarsely chopped |
| 2 Esslöffel | Orange Peel grated |
| 2 | eggs beaten |
| 1 Tasse | buttermilk |
| 1/2 Tasse | oil |
| 11 x ca. 30 g | Mandarine oranges, drained |
| 1/2 Tasse | pecans chopped |
| 1/2 Tasse | Pineapple tidbits, drained |
| 1/4 Tasse | Maraschino cherries, drained & coarsley chopped |
| 1/2 Tasse | coconut flakes |
| 1 1/4 Tasse | sugar |
| 1/4 Tasse | Plus |
| 2 Esslöffel | milk |
| 1/4 Tasse | margarine |
| 1 Prise | Baking soda |
|
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: 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.
|
|
Anmerkungen zum Rezept:
|
