It's almost Valentine's Day - one of my favorite occasions for whipping up an extra special treat!
But I have to confess that I'm just not into adding about 1,000 drops of food coloring to any given combination of butter and sugar in order to make something that looks Valentine's Day appropriate.
What I really love is being able to celebrate the holiday by giving my husband and son something that's distinctive from the usual 'hearts and candy' fare, something that's thoughtfully made to truly nourish their hearts and souls.
So this year, I turned to a couple of farm-fresh ideas to make a simple pound cake into a heartwarming Valentine's Day dessert.
First, I added a little touch of hibiscus powder (Yep- hibiscus! I get mine from Stock + Spice) to this cake's glaze to make it perfectly - but naturally! - pretty in pink. Not that you need more reasons to eat a slice or two of this delicious cake, but here's a little article about the health benefits of hibiscus.
Then, forgoing the expected candy hearts or red hots I opted to sprinkle on a few tiny fresh blossoms. These might be chamomile flowers, or maybe some type of asters... Hmmm... please comment below if you happen to know what they are!
I think they're so dainty and sweet. They make this cake just right for a modern farmhouse Valentine, don't you think?!
(Cake recipe originally from The Vanilla Bean Blog)
- 1 cup (2 sticks | 227g) unsalted butter, room temperature
- 3 cups (594g) granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla
- 3 cups (420g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cardamom
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup powder sugar
- 1 tablespoon vanilla extract
- ¼ cup heavy cream
- 1-2 tablespoons hibiscus powder