AMBROSIA BUNDT CAKE

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 cup granulated sugar
1/4 tsp salt
1 cup chopped pecans
1/2 cup drained pineapple tidbits
1 cup flaked coconut
1/2 cup maraschino cherries, drained well and coarsely chopped
2 tbsp grated orange peel
2 large eggs, beaten
1 cup buttermilk
3/4 cup canola oil

Preheat oven to 350 degrees.
Grease and flour a 10-inch bundt pan and set aside.

In a mixing bowl combine the flour, baking powder, baking soda, sugar, and salt.  Add the pecans, pineapple, coconut, cherries, orange peel; mix well.

In a separate bowl combine the eggs, buttermilk and oil; mix well.  Add the egg mixture to the dry mixture, mixing until well blended.  Pour or spoon the mixture into the prepared pan.

Bake cake at 350 degrees for 45 to 50 minutes or until a thin wooden pick inserted in the center comes out clean.  Remove from oven and cool in the pan for 10 minutes then remove to a wire rack to cool completely.

Note: File photo for reference only.