Sorrel Fruit Cake
A festive Caribbean delight, this Sorrel Fruit Cake combines tangy sorrel, warm spices, dried fruits, and a touch of sweet red wine. Perfectly moist and bursting with holiday flavors, it’s a must-have for your celebrations!
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Ingredients
Sorrel Liquid
- 2 cups fresh sorrel
- 1 cinnamon stick
- 1 inch ginger
- 3 bay leaves
- 8 cups water
- 1 cup sweet red wine (optional)
Cake Batter
- 1 cup butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 4 oz sorrel jam make ahead
- 1 teaspoon mixed spice
- 5 oz raisins or dried fruit mix
- 1 cup sweet red wine
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring optional
Instructions
Make The Sorrel Liquid
- In a medium pot, combine the sorrel, water, cinnamon stick, bay leaves and ginger. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Remove from heat, strain the liquid, and press the sorrel to extract as much flavor as possible. Reserve about 1/2 cup of this liquid for the cake batter.
- If desired, stir in sugar and red wine/rum while the mixture is warm. Let it cool completely.
Soak The Fruits
- Mix the dried fruits in a bowl. Pour 1/4 cup of the sweet red wine over the fruit mixture. Stir well, cover, and let it soak for at least 4 hours or overnight for best flavor.
Make the Cake
- Preheat the oven to 300°F (150°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- In a large bowl, cream the butter and then add the sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract .
- Sift the flour, baking powder and mixed spice. Add the flour to the butter mixture and stir gently.
- Fold in the sorrel jam.
- Toss the soaked fruit in flour to prevent them from sinking to the bottom of the cake. Stir into the cake batter.
- Add food coloring if using and stir until you have the red color you want.
- Pour in the reserved sorrel liquid and stir well.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1–1.15 hours, or until a skewer inserted into the center comes out clean. Check the cake after 50 minutes and cover with foil if the top is browning too quickly.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Pour over 1/4 cup rum (optional) over the cake.
- Pour 1/2 cup of the sorrel liquid on top of the cake to enhance the flavor and keep it moist. Let it soak in.
- Slice, serve and enjoy!
Notes
Makes 10 Slices.
Store in an airtight container in the fridge.
Nutrition
Serving: 1sliceCalories: 452kcalCarbohydrates: 54gProtein: 6gFat: 21gPolyunsaturated Fat: 1gSodium: 283mgFiber: 2gSugar: 22gCalcium: 108mgIron: 2mg
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