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Saint Lucia Sorrel Fruit Cake is a beloved holiday delicacy that embodies the warmth and festive spirit of the Caribbean. This unique cake is a delightful twist on the traditional fruitcake, featuring the vibrant flavor of sorrel (hibiscus), a cherished ingredient in Saint Lucian cuisine, especially during Christmas. The tangy and slightly floral sorrel, paired with a medley of soaked dried fruits, rich spices and a touch of rum, creates a moist and flavorful dessert that stands out on any table.

A round, red cake topped with hibiscus flowers on a metal tray. A glass of red liquid is in the background.

This cake not only showcases the island’s tropical flavors but also carries a deep sense of tradition and togetherness. Whether shared at family gatherings or gifted to loved ones, a slice of Saint Lucia Sorrel Fruit Cake captures the essence of the holiday season: joy, warmth, and a taste of home.

What is Sorrel?

Sorrel, in the context of the Caribbean, refers to the sepals of the Roselle plant (Hibiscus sabdariffa). It is a species of hibiscus known for its vibrant red color and tangy, slightly tart flavor. Sorrel is widely used in drinks, desserts and savory dishes across the Caribbean, particularly during the Christmas season.

Key Facts About Sorrel

Appearance: The plant grows bright red, fleshy sepals (often mistaken for flowers) that are harvested and used in cooking and beverages.
Flavor Profile: Tangy and slightly tart, similar to cranberries with a hint of floral and citrusy notes.
Uses:
- Beverages: Sorrel is most famously steeped with spices like ginger, cinnamon, and cloves to make a festive holiday drink, often sweetened and spiked with rum.
- Desserts: Sorrel is incorporated into cakes, jams, and syrups for a pop of color and unique flavor.
- Culinary Applications: It can be used in savory sauces and as a complement to meats or seafood.
Health Benefits: Sorrel is rich in vitamin C, antioxidants, and has been traditionally used for its cooling and anti-inflammatory properties.

In Saint Lucian Sorrel Fruit Cake, sorrel lends its vibrant color and tangy flavor to balance the sweetness of the fruits and spices, making it a standout ingredient in this tropical twist on a classic dessert.

Slice of red velvet cake topped with a hibiscus flower on a plate, with the rest of the sorrel fruit cake and a drink in the background.

Ingredients

These ingredients come together to create a moist, flavorful cake with a perfect balance of sweetness, spice, and a touch of tang from the sorrel. It’s a festive treat that embodies the flavors of the Caribbean holiday season.

Butter : Adds richness and moisture to the cake, creating a soft and tender texture.
Brown Sugar: Provides a deep, caramel-like sweetness and helps keep the cake moist.
Eggs : Serve as a binding agent, giving the cake structure and a rich flavor.
Baking Powder : Ensures the cake rises and maintains a light texture.
All Purpose Flour : The base of the cake, giving it structure and stability.
Sorrel Jam : A flavorful blend of sorrel, ginger, cinnamon, bay leaf, and nutmeg, adding a tangy, spiced kick and a hint of moisture.
Mixed Spice : A fragrant blend of warm spices like cinnamon, nutmeg and allspice that enhances the cake’s festive aroma.
Raisins (Or a dried fruit mix) : Adds sweetness and chewy texture while complementing the tangy sorrel.
Sorrel : We use fresh but you could use rehydrated. It provides the cake with its signature tangy, fruity flavor and a subtle floral note.
Sweet Red Wine : Infuses the cake with a rich, fruity undertone and helps keep it moist.
Vanilla Extract : Adds a subtle layer of sweetness and enhances the other flavors in the cake.
Red Food Coloring (Optional): Enhances the natural red hue of the sorrel for a more vibrant and festive appearance.

How to Make Sorrel Fruit Cake

There are a few ingredients that need to be prepared in advance such as the sorrel jam, dried fruit soaked in the sweet red wine and sorrel liquid.

A pot on the stove contains water with hibiscus flowers, bay leaves, a cinnamon stick, and ginger pieces, infusing aromas reminiscent of a sorrel fruit cake.

Add the sorrel, spices and water to a pan. Boil and simmer.

The electric mixer whirs smoothly, blending yellow dough in a glass bowl perched on the black countertop, ready to transform into a delightful sorrel fruit cake.

Beat the butter

A person expertly whisks a yellow mixture in a white bowl on a dark counter, preparing the base for a delightful sorrel fruit cake.

Whisk the eggs.

A hand mixer blends creamy sorrel fruit cake batter in a clear bowl on a dark countertop.

Add sugar, vanilla and eggs to butter.

A glass bowl contains beige batter with a spoon and a dollop of dark-colored mixture in it, hinting at the rich flavors of a sorrel fruit cake. A hand is visible near the edge of the bowl.

Add flours and sorrel jam.

Mixing dry ingredients and blueberries in a glass bowl, the process mirrors crafting a sorrel fruit cake, where tradition meets burst of flavors.

Toss dried fruit in flour.

In a cozy kitchen, someone in a striped apron is crafting a delightful sorrel fruit cake. With care, they add nuts and dried fruit to the bowl of batter, using a spoon to mix everything perfectly.

Add dried fruit to cake batter.

A person mixes pink batter for a sorrel fruit cake in a clear glass bowl with a metal spoon on a dark countertop.

Stir in optional red food coloring.

A person is carefully pouring liquid from a measuring cup into a bowl of pink batter, preparing the perfect sorrel fruit cake on the kitchen counter.

Pour in the sorrel liquid.

A rich red batter, reminiscent of a traditional sorrel fruit cake, rests elegantly in a round baking pan on the dark countertop.

Spoon into prepared baking tin and bake.

A person carefully pours a liquid from a bottle over a round red sorrel fruit cake nestled in a lined baking tin.

Once baked and slightly cooled, add rum.

A person pours liquid over a vibrant red sorrel fruit cake in a lined round baking pan, placed on a foil-covered surface.

Pour more sorrel syrup over the cake.

Recipe Tips

For a richer flavor, soak the raisins in the sweet red wine overnight or even longer. This will make them plump and infuse the cake with deeper fruity notes.
Ensure your butter, eggs, and other ingredients are at room temperature. This helps the batter mix evenly and results in a smoother cake.
When combining the flour with the wet ingredients, mix gently until just combined to avoid a dense cake.
If using, add a small amount of food coloring at a time. The natural color from the sorrel may already provide a lovely hue.
Since fruit cakes can be dense, insert a skewer into the center of the cake; it should come out clean or with a few moist crumbs.
Allow the cake to cool completely to let the flavors meld and make slicing easier.

A person wearing an apron and headscarf holds a plate with a slice of red velvet cake. They stand beside a pillar decorated with white poinsettias and greenery, reminiscent of the festive charm often associated with sorrel fruit cake.

Storage

Ensure the cake is fully cooled before wrapping or storing to prevent condensation, which can cause the cake to become soggy or spoil. Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.

Place the wrapped cake in an airtight container to protect it from air and moisture.

If you plan to store the cake for longer, refrigerate it. Wrap it well and place it in a sealed container. Bring it to room temperature before serving for the best flavor and texture.

Freezing

For extended storage, wrap the cake in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. Label it with the date. Thaw in the refrigerator overnight before serving.