2 1/4 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1 c. chopped pecans
1 c. flaked coconut
1/2 c. pineapple tidbits, drained
1/2 c. maraschino cherries, drained and coarsely chopped
2 tbsp. grated orange rind
2 eggs, beaten
1 c. buttermilk
3/4 c. vegetable oil
Hot Ambrosia Sauce

Combine first 5 ingredients in a large mixing bowl. Add pecans and next 4 ingredients; tossing to coat.

Combine eggs, buttermilk, and oil. Add to fruit mixture; stir until blended. Spoon into a greased and floured 10 inch bundt pan; bake at 350 degrees for 45- 50 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan and let cool completely on a wire rack.

Serve with Hot Ambrosia Sauce. Yields one 10-inch bundt cake.

HOT AMBROSIA SAUCE:

1 (11 oz.) can mandarin oranges, drained
1/2 c. chopped pecans
1/2 c. pineapple tidbits, drained
1/4 c. maraschino cherries, drained and coarsely chopped
1/2 c. flaked coconut
1 1/4 c. sugar
1/4 c. plus 2 tbsp. milk
1/4 c. butter
Pinch of baking soda

Combine first 5 ingredients in a mixing bowl; set aside.

Combine sugar, milk, and butter in a heavy saucepan; bring to a boil, and cook - 4 minutes, stirring constantly. Remove from heat; stir in soda. Pour over it mixture; stir well. Yields 2 1/2 cups.