Hibiscus Nectar Cake Food

HIBISCUS NECTAR CAKE

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.

ORANGE APRICOT NECTAR CAKE

Steps:

• Beat all ingredients together for cake. Bake fro 40 minutes in bundt pan at 350. The shaped bundt pans look great with this cake and it holds it shape very well.
• While cake is finishing baking heat all ingredients for sauce until smooth. The immediately pour over HOT cake. Let sit until completely cool before removing from pan,.

APRICOT NECTAR CAKE

Steps:

• Put cake mix into bowl and add oil.
• Add eggs one at a time, beating after each one.
• Add nectar and beat for 2 min.
• Bake at 350° for 35-45 min.
• While still hot, spread sauce on.
• Punch holes in cake to allow the sauce to go through.

HIBISCUS LEMONY CAKE

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.

APRICOT NECTAR CAKE

Steps:

• Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
• Using an electric mixer, mix until well blended and smooth.
• Pour batter into an ungreased 10-inch tube pan.
• Bake at 350 degrees for 50 minutes or until tests done.
• Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
• Let cake cool in pan for 5-10 minutes.
• Remove cake from pan and place on serving platter.
• With a toothpick, poke several holes in cake.
• Pour/drizzle glaze over top of cake.