Hibiscus Loaf Cake

Hibiscus Loaf Cake requires about 2 hours from start to finish. This recipe serves 8 and costs $1.46 per serving. One portion of this dish contains around 9g of protein, 29g of fat, and a total of 585 calories. It is a good option if you're following a lacto ovo vegetarian diet. 150 people have tried and liked this recipe. Head to the store and pick up honey, granulated sugar, whole milk, and a few other things to make it today. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is solid. If you like this recipe, take a look at these similar recipes: Sparkling Hibiscus Cocktail , Chocolate & Hibiscus Macarons with Hibiscus-Infused Ganache, and Coconut Sheet Cake with Hibiscus Sauce.

Servings: 8

 

Ingredients:

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

8 ounces cream cheese, cut into 8 pieces and at room temperature

1 cup dried hibiscus flowers (See Notes)

3 large eggs, beaten and at room temperature

2 1/2 cups (about 12 1/2 ounces) all-purpose flour

1 cup (about 7 ounces) granulated sugar

1/4 cup honey

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/4 cup sour cream

6 tablespoons unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

1/4 cup vegetable oil

1/2 cup boiling water

3/4 cup whole milk, at room temperature

Equipment:

loaf pan

aluminum foil

oven

bowl

whisk

spatula

frying pan

wire rack

Cooking instruction summary:

Procedures 1 For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Wrap 4 layers of heavy duty foil (See Notes) around exterior of 9- by 5-inch loaf pan, then coat interior with baking spray. 2 Combine hibiscus flowers, boiling water, honey, and lemon juice in small bowl, mashing with fork to ensure flowers absorb liquid evenly. Allow flowers to steep until softened and liquid has been almost completely absorbed, about 15 minutes. 3 In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 4 In large bowl, beat butter on medium speed until creamy, about 1 minute. Add oil and sugar and continue to beat until light and fluffy, about 3 minutes. Add eggs in a slow steady stream and continue to beat until completely incorporated, about 1 minute. 5 Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and soaked hibiscus flowers beat once more, just to combine, about 20 seconds. 6 Scrape batter into prepared pan. Bake 35 to 40 minutes, rotating cake halfway through baking, until cake tester inserted in center of cake comes out clean. Transfer cake to cooling and cool in pan 10 minutes. Invert cake onto plate or second cooling rack, then revert to original cooling rack so top of cake faces up. Cool completely, at least 1 hour. Serve with spread. 7 For the Spread: Prepare spread while cake cools. 8 In large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Add sour cream, honey, vanilla, and salt and continue beating until completely smooth, about 2 minutes. Serve with cake.

 

Step by step:


1. 1

2. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Wrap 4 layers of heavy duty foil (See Notes) around exterior of 9- by 5-inch loaf pan, then coat interior with baking spray.

3. 2

4. Combine hibiscus flowers, boiling water, honey, and lemon juice in small bowl, mashing with fork to ensure flowers absorb liquid evenly. Allow flowers to steep until softened and liquid has been almost completely absorbed, about 15 minutes.

5. 3

6. In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

7. 4

8. In large bowl, beat butter on medium speed until creamy, about 1 minute.

9. Add oil and sugar and continue to beat until light and fluffy, about 3 minutes.

10. Add eggs in a slow steady stream and continue to beat until completely incorporated, about 1 minute.

11. 5

12. Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.

13. Add vanilla and soaked hibiscus flowers beat once more, just to combine, about 20 seconds.

14. 6

15. Scrape batter into prepared pan.

16. Bake 35 to 40 minutes, rotating cake halfway through baking, until cake tester inserted in center of cake comes out clean.

17. Transfer cake to cooling and cool in pan 10 minutes. Invert cake onto plate or second cooling rack, then revert to original cooling rack so top of cake faces up. Cool completely, at least 1 hour.

18. Serve with spread.

19. 7

20. For the

21. Spread: Prepare spread while cake cools.

22. 8

23. In large bowl, beat cream cheese on medium speed until smooth, about 2 minutes.

24. Add sour cream, honey, vanilla, and salt and continue beating until completely smooth, about 2 minutes.

25. Serve with cake.


Nutrition Information:

Quickview
587k Calories
9g Protein
29g Total Fat
72g Carbs
4% Health Score
Limit These
Calories
587k
29%

Fat
29g
46%

  Saturated Fat
18g
115%

Carbohydrates
72g
24%

  Sugar
37g
42%

Cholesterol
129mg
43%

Sodium
243mg
11%

Get Enough Of These
Protein
9g
19%

Vitamin B1
0.75mg
50%

Selenium
22µg
33%

Iron
5mg
29%

Vitamin B2
0.43mg
25%

Folate
95µg
24%

Phosphorus
198mg
20%

Vitamin A
913IU
18%

Manganese
0.33mg
16%

Vitamin B3
2mg
14%

Calcium
115mg
12%

Vitamin B5
0.77mg
8%

Vitamin C
6mg
8%

Potassium
241mg
7%

Vitamin D
1µg
7%

Vitamin B12
0.38µg
6%

Copper
0.12mg
6%

Zinc
0.89mg
6%

Vitamin E
0.86mg
6%

Fiber
1g
5%

Magnesium
18mg
5%

Vitamin B6
0.08mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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