Recipe: Ambrosia Pound Cake (using orange juice and coconut)

AMBROSIA POUND CAKE

12 tablespoons (1 1/2 sticks) butter or margarine, softened
3/4 cup shortening
2 1/2 cups sugar
5 eggs
2 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup freshly squeezed orange juice
1 cup coconut (not fresh or frozen)

Set the temperature at 325 degrees F. Grease and flour a 10-inch tube or Bundt pan.

In large mixing bowl, combine butter, shortening, and sugar. Beat until well blended. Add the eggs one at a time, beating well after each addition. Add the coconut extract and mix well.

In a medium bowl, combine the flour, baking soda, and salt. Stir to mix. Add to the batter alternately with the orange juice, starting and ending with the flour mixture. Stir in the coconut. Pour into the prepared pan. Place the pan in a COLD oven.

Bake for 1 hour and 25 minutes, or until a toothpick comes out clean when inserted near the center of the cake. Turn out of the pan immediately.

Source: Prudence Hilburn to The Anniston Star, April 25, 2001