|Little Caribbean Cookbook|
|by Jill Hamilton|
Drawn from cuisines around the world, the essence of traditional Caribbean cuisine lies in its seasonings of fresh herbs, spices, and hot peppers.
Results 1 - 10 of 65 for ambrosia cake
Result Page: 1
Cream shortening, gradually ... floured 9-inch round cake pans. Bake at ... Turn mixer to high speed, and continue beating until blended. Makes 14 servings.
Combine first 3 ... continue beating until stiff peaks form and frosting is thick enough to spread. Yield: enough Divinity Frosting for 1 (3 layer) cake.
Cream butter and ... floured 9-inch round cake pans. Bake at ... slowly pouring in hot sugar mixture. Add vanilla. Spread on cake. Sprinkle cake with coconut.
Combine flour, baking ... bake at 350 degrees for 45 to 50 minutes. Cool cake in pan 10 minutes, remove from pan and let cool completely on a wire rack.
Mix and bake in 5 greased and floured pans, makes thin layers, at 350 degrees for 25 minutes. Cook to soft ball stage. Beat until creamy, then add ...
Combine first 5 ... out clean. Cool cake in pan 10 ... Serve with Hot Ambrosia Sauce. Yields one ... Pour over it mixture; stir well. Yields 2 1/2 cups.
Cream shortening; gradually ... 9 inch round cake pans. Bake at ... to spread. Add almond extract; beat until blended. Yield: Enough for one 2 layer cake.
Cream butter and ... thick. Add coconut, grated rind of lemon and orange. Spread on cake while warm. Sprinkle coconut on top and sides of cake. Refrigerate.
Cream butter and ... whites. Slowly add syrup mixture to egg whites beating. Add vanilla and continue beating until peaks form. Frost top and sides of cake.
Drain all fruits; ... cream along with coconut. A delicious topping for pound cake, or serve as a topping for any yellow, white, or pineapple flavored cake.
Result Page: 1
top of page