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AMBROSIA CAKE ROYALE
2 1/2 cups all-purpose flour 1 cup sugar 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup chopped pecans 1 cup flaked coconut 1/2 cup maraschino cherries, drained and coarsely chopped 1/2 cup pineapple tidbits, drained 2 tbsp. grated orange peel 2 eggs, beaten 1 cup buttermilk 3/4 cup vegetable oil
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add pecans, coconut, cherries, pineapple, and orange peel, tossing to coat; set aside.
Combine eggs, buttermilk and oil. Add to fruit mixture, stir until blended. Spoon into prepared pan.
Bake at 350 degrees F for 45 to 50 minutes. Cool cake in pan 10 minutes, remove from pan and let cool completely on a wire rack.
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