Recipe: Ambrosia Cake Royale (using cherries, coconut, pineapple, and pecans)

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.