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Cranberry-Ambrosia Cake

Southern Living DECEMBER 2001

  • Yield: Makes 1 (4-layer) cake

Ingredients

  • 1 1/2 cups Sugared Pecans
  • 1/2 cup sweetened flaked coconut
  • Garnishes: fresh mint sprigs, cranberries, and orange rind strips

Preparation

Spread Cranberry-Ambrosia Filling between layers and on top of cake. Reserve 1 1/2 cups Cream Cheese Frosting, and set aside. Spread the remaining Cream Cheese Frosting on sides of cake.

Combine pecans and coconut, and press into sides of cake.

Spoon remaining 1 1/2 cups Cream Cheese Frosting into a decorating bag fitted with a star tip. Pipe a border around top and bottom edges of cake. Store in refrigerator, or freeze, if desired. Garnished, if desired.

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Cranberry-Ambrosia Cake recipe

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