HIBISCUS NECTAR CAKE

Hibiscus Nectar Cake image

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

Previous Next

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 1/4 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup buttermilk
1/4 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flaked coconut, toasted
1 cup chopped pecans
1/2 cup chopped maraschino cherry, drained
1/2 cup butter or 1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 (16 ounce) package powdered sugar, sifted
1 cup chopped pecans
1/2 cup chopped maraschino cherry, drained

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.

*** Explore more Hibiscus Nectar Cake Recipes »

Comment
Leave a comment

John Prevade

[email protected]

I love the idea of using hibiscus nectar in a cake. I'm definitely going to try this recipe.

Harley Jolliff

[email protected]

This cake was a bit too sweet for my taste. I would suggest reducing the amount of sugar in the recipe by half.

Seiym Fokir

[email protected]

I made this cake for a bake sale and it was a huge hit! Everyone loved the unique flavor and the beautiful pink color. I will definitely be making this cake again.

unggu_ Roshaida

[email protected]

I'm allergic to hibiscus, so I substituted rose water in this recipe. It turned out great! The cake was moist and flavorful, and the rose water gave it a delicate floral aroma.

My Singel

[email protected]

I'm a professional baker and I have to say, this cake is one of the best I've ever made. The hibiscus nectar gives it a unique and complex flavor that is sure to impress your guests.

Obese F.

[email protected]

I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had. I'm so glad I found this recipe.

Jason Morris

[email protected]

This cake was a disaster! The recipe was unclear and the cake turned out dense and undercooked. I would not recommend this recipe to anyone.

Jaelynn Bird

[email protected]

Meh. I thought this cake was just okay. The hibiscus nectar didn't really add much flavor and the cake was a bit dry. I wouldn't make it again.

shehnaz bano

[email protected]

I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The hibiscus nectar adds a subtle floral flavor that really enhances the cake. It's a unique and delicious dessert that I'm sure to make again.

Divine Godwin

[email protected]

This cake is absolutely stunning! The hibiscus nectar gives it a beautiful pink color and the flavor is out of this world. I highly recommend this recipe.

Sarah Luxford

[email protected]

I love how easy this cake was to make. I'm not a very experienced baker, but I was able to follow the recipe without any problems. The cake turned out perfectly and it was so moist and flavorful.