Hibiscus Bliss Cake Recipe with

Cranberry Buttercream Frosting by B.A. 

The neighborhood and the household have spoken! This Hibiscus Bliss Cake Recipe, hands down, surpasses all cakes I have ever made. The texture, the moistness, it will be half gone before you are done rolling your eyes in bliss.

A side note; if you are watching your sugar intake, this cake is so amazing, you don’t need the icing.  The icing will blow your mind but the cake can stand on its own, it is that amazing.

The more important side note is; you will need my family cranberry sauce recipe for the frosting.  And… I have not posted it yet. OOPS, sorry about that. Honestly, even if I did have it posted, you would be hard pressed to find cranberries this time of year (August). The only reason I have it made is, every year I freeze a batch or two.  I have a fix though! All you have to do is take a favorite marmalade and use it in its place. The cranberry recipe will be up very soon.

What you will need for the Hibiscus Bliss Cake ( frosting instructions will come later)

• 2 cups of sugar (I use turbinado)
• 1 1/2 teaspoons of baking soda
• 2 cups of all purpose flour
• 1 teaspoon of salt
• 2 teaspoons of crushed dried hibiscus flowers
• 2 teaspoons of baking powder
• 1 cup of milk
• 1/2 cup of canola oil
• 2 large eggs
• 2 teaspoons of vanilla extract
• 1 cup of tea (I used a cranberry based tea. Pick something in the family of… NOT peppermint. You get the idea.

(Continue to Instructions)

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