HIBISCUS LEMONY CAKE
Hibiscus has a tart flavor, high in vitamin C and lowers blood pressure. And lemon to enhance the tartness and Vitamin C in this cake making it not so guilty. The hibiscus gives the cake and icing a nice flavor and color. Additional food coloring can be added for a more vibrant color. Baking in a 13x9 pan makes in easy to bring to a party. I used Recipe #423064 to spread on the warm cake before topping with icing. You can use any berry jelly you like.
Provided by Rita1652
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
- Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
- You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
- Preheat oven to 350 degrees.
- Placing rack in middle of the oven.
- Spray 9x13 baking dish.
- In a bowl sift the flour, baking powder and salt.
- In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
- Add one egg at a time till all combined.
- Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
- Bake 32 minutes.
- Icing:.
- In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
- Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
- While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
- Cool cake.
- Ice cake once cooled.
Nutrition Facts : Calories 396.4, Fat 17.2, SaturatedFat 10.2, Cholesterol 82.8, Sodium 272.9, Carbohydrate 57.5, Fiber 0.7, Sugar 41.2, Protein 4.7
HIBISCUS NECTAR CAKE
This is my mom's favorite cake, and I have kept losing and finding the recipe over the years, so I'm posting it here for safe keeping. I should mention, though, that this is not my recipe- it comes from an October 1996 issue of Southern Living. This is a truly wonderful (albeit labor intensive) three layer cake, and I have made it on many special occasions.
Provided by KVasanth
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside.
- Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
- Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans.
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
- Frosting:
- Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well.
- Fold in chopped pecans and maraschino cherries.
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