I just tried the Hibiscus-Nectar Cake from Southern Living's October 1996 issue. A long time ago, someone from CC recommended it. It sounds fabulous. A sour cream cake with coconut, maraschino cherries and pecans with a Cherry Nut filling made from cream cheese.
But mine was awful. I must have done something wrong because I can't imagine anyone recommending anything this bad. It was greasy, tasted like eggs, and stuck in the pan. Has anyone else made this? Did I just do something horribly wrong, or is that really how it comes out?
Found two reviews for that recipe, both rated it 5*****.
Did you use bleached or unbleached AP flour? I found that using bleached makes a world of difference in butter and pound cakes. (Highly rated PC recipe made with unbleached was so greasy, I tossed it out. But the same recipe using bleached was heaven on a plate.)
Interesting, Jan. I used to always use bleached but recently switched to unbleached because hey, the fewer chemicals in our body, the better. I'll have to give it another try. I would never have thought of that! Thanks!
Found that info on Rose Levy Berenbaum's site.
Sounds fabulous will give this one a try for sure!
Thanks for sharing!