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Ambrosia Cake



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Basket of Oranges, Greece
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Oranges on a Branch, 1885
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Winslow Homer
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Ambrosia Cake

The Times-Picayune, New Orleans, LA
Thursday, November 18, 2004
Marcelle Bienvenu

1/2 cup shortening
2 cups sugar
3 eggs, beaten
2 teaspoons baking soda
1 cup buttermilk
1/2 cup cocoa powder
1 cup boiling water
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 medium apple, peeled and finely diced

Preheat oven to 350 degrees. Cream the shortening and the sugar in a
large mixing bowl. Beat well. Add the eggs and mix well. Set aside.
Dissolve the soda in the buttermilk. Set aside.
Dissolve the cocoa in the boiling water, stirring until well blended. Set
aside. Combine the flour and the spices and add to the creamed mixture alternately with the buttermilk and the cocoa mixture, beginning and
ending with the flour mixture. Stir in the apple.
Pour the batter into four greased and floured 9-inch-round cake pans.
Bake for 20 minutes or until a wooden pick inserted in the center comes
out clean. Cool in the pans for 10 minutes, then remove the cakes and
cool completely on wire racks.

1 orange
1 cup whipping cream
4 egg yolks
1 cup sugar
3 tablespoons butter
1 1/2 cups flaked coconut
1 cup currants
1 cup chopped pecans

Grate the orange rind [zest] and set aside. Remove the seeds from
the orange and grind the orange in a food processor. Set aside.
Combine the cream, egg yolks and sugar in a saucepan. Cook over
medium heat, stirring constantly until it thickens. Remove from the
heat and stir in the butter.
Stir in the orange rind and pulp. Add the coconut, currants, and
pecans and mix well. Let cool completely.

1 tablespoon instant coffee granules
1/3 cup boiling water
3 (1-ounce) squares unsweetened chocolate
4 tablespoons butter
Dash salt
3 cups sifted confectioners' sugar

Combine the coffee granules and the boiling water, stirring until the
granules dissolve. Set aside.
Combine the chocolate, butter and salt in the top of a double boiler.
Cook over medium heat, stirring until smooth. Remove from the
heat and cool.
Stir in the coffee mixture. Gradually add the confectioners' sugar,
beating at medium speed with an electric mixer for about one minute,
or until the mixture is smooth and creamy.
To assemble the cake, spread the filling between the cake layers.
Spread the top and sides with the frosting.
The top of the cake can then be garnished with marzipan if you wish.

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