Best Hibiscus Nectar Cake Recipes

Hibiscus Lemony Cake image

Provided by Rita1652

Categories Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 17

1 1/2 cups milk, hot
2 lemons, zest cut into large strips and juice (1/3 cup juice)
1/3 cup dried hibiscus flowers
3 cups flour (lightly scooped not packed)
1 tablespoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
2 cups sugar
4 eggs
red food coloring (optional)
8 ounces cream cheese, softened
4 ounces unsweetened butter
3 -4 tablespoons fresh lemon juice
3 1/2 cups powdered sugar
red food coloring (optional)
berry jelly (optional)
hibiscus jelly (optional)

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

Apricot Nectar Cake image

Provided by Christine

Categories Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Steps:

Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl.
Beat for 2 minutes.
Add 1 egg at a time, beating after each.
Pour batter into greased and floured bundt pan.
Bake at 325* for 1 hour or until done.
Cool right side up 5 minutes then remove from pan.
Mix 1 cup powdered sugar and the juice of one lemon.
Pour over cake while still warm to make a glaze over top and drizzle down sides.

Nutrition Facts : Calories 547, Fat 28.4, SaturatedFat 4.3, Cholesterol 107.1, Sodium 466.3, Carbohydrate 68.4, Fiber 0.9, Sugar 45.4, Protein 6.1

Orange Apricot Nectar Cake image

Provided by h jones

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box orange cake mix
3/4 cup oil
3/4 cup apricot nectar
2 tablespoons vanilla butternut flavoring
2 tablespoons lemon extract
4 eggs
1 1/2 cups powdered sugar
1/2 cup lemon juice
2 teaspoons vanilla butternut flavoring

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,.

Nutrition Facts : Calories 406, Fat 20.3, SaturatedFat 3.3, Cholesterol 71.4, Sodium 307.4, Carbohydrate 51.9, Fiber 0.6, Sugar 35.9, Protein 4.1