Categories: Cakes

Ingredients

• Pound Cake:
• 1 c. butter
• 2 c. granulated sugar
• 1 c. light brown sugar
• 6 large eggs
• 3 c. sifted cake flour
• 3/4 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 c. sour cream
• Confectioners' sugar (optional)
• Ambrosia:
• 2 tbsp. Honey
• 2 tbsp. orange-flavored liqueur
• 7 medium oranges
• 2 grapefruits
• 2 kiwis
• ⅓ c. sweetened flaked coconut

Directions

1. Prepare pound cake: Heat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan. In a large bowl with an electric mixer running on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg yolks one at a time.

2. In a medium bowl, combine the flour, nutmeg, salt, baking powder, and baking soda. Add the flour mixture to the butter mixture, alternating with the sour cream.

3. In another medium bowl with the electric mixer running on high speed, beat the egg whites until stiff peaks form; fold beaten egg whites into the batter.

4. Pour the batter evenly into the prepared Bundt pan. Place in oven and bake until a cake tester inserted into the center of the cake comes out clean — about 1 hour and 20 minutes. Remove pan from oven and transfer to a wire rack. Let cake cool 10 minutes on rack, then remove cake from pan and let cake cool completely. Sprinkle cake with confectioners’ sugar, if desired.

5. Prepare ambrosia: In a medium bowl, mix together the honey and orange-flavored liqueur. Add the oranges, grapefruits, kiwis, and flaked coconut. Stir mixture well to combine. Transfer to an airtight container and refrigerate ambrosia until ready to serve.

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