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Cranberry-Ambrosia Cake

Source of Recipe

Posted by Darlene
Cranberry-Ambrosia Filling (see below)

Sour Cream Cake Layers (see recipe using 9-inch round cakepans)

Cream Cheese Frosting (see below)

1 1/2 cups Sugared Pecans
1/2 cup sweetened flaked coconut

Garnishes: fresh mint sprigs, cranberries, and orange rind strips

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.

Garnish, if desired.

Prep: 30 min.

CRANBERRY-AMBROSIA FILLING:

Makes about 4 cups
1 1/2 cups sugar
1/2 cup all-purpose flour
1 cup frozen cranberry juice concentrate, thawed
1 (8 1/4-ounce) can crushed pineapple in syrup
1 (12-ounce) container cranberry-orange relish
2 tablespoons butter or margarine
2 teaspoons grated orange rind

STIR together sugar and flour in a 3-quart saucepan; stir in cranberry juice concentrate, pineapple, and relish. Bring to a boil (about 5 to 6 minutes) over medium heat, stirring constantly. Cook, stirring constantly, 3 minutes or until pudding-like thickness.

REMOVE from heat, and stir in butter and orange rind. Cover, placing plastic wrap directly on filling, and chill 8 hrs. Prep: 5 min., Cook: 10 min., Chill: 8 hrs.

CREAM CHEESE FROSTING:

Makes about 3 cups
1 (8-ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

BEAT cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in extracts. Prep: 5 min.