This cake will become a year-round favorite. You can use a Bundt pan instead of a 10-inch tube pan; just lower the oven temperature to 350°.

Recipe by Cooking Light December 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
18 servings (serving size: 1 slice cake and 1/4 cup ambrosia)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add the eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (flour through salt). Combine buttermilk, rum, orange rind, and vanilla. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Serve with Ambrosia.

Nutrition Facts

292 calories; calories from fat 26%; fat 8.5g; saturated fat 2.2g; mono fat 3.4g; poly fat 2.3g; protein 4.4g; carbohydrates 48.4g; fiber 2.5g; cholesterol 25mg; iron 1.3mg; sodium 259mg; calcium 79mg.
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