This Sorrel Fruit cake is the next best thing to have for this holiday season. It’s extremely moist, not to mention tasty !!

How to stew and soak fruits    • How to soak fruits for Christmas Blac...  


*Ingredients For Sorrel Puree*
Brew 1 pound Fresh Sorrel or a Pack of dried sorrel
23 cups water
2 small pieces of pounded ginger, about 1 tbsp
23 cinnamon stick
1/2 cup sugar

*Ingredients For Sorrell Cake*
2 cups sorrel puree
12 cups blended fruits
1/2 pound butter or 228 grams
1/2 pound sugar or 1 cup
2 cups baking or all purpose flour
4 eggs
2 tsp lime or lemon zest
1 tsp salt
2 tsp baking powder
12 tsp cinnamon powder
12 tsp nutmeg
12 tsp mix spice
1 tbsp vanilla essence
1 tsp almond & rose water

*Instructions*
Brew sorrel petal along with ginger and cinnamon stick in about 2 cups water.

Allow to cool in order to extract its color and softens the petals

Blend sorrel petals with a bit of its liquid until smooth (making a puree)

Pour 2 cups of sorrel puree along with 1 cup of blended fruits and put aside. (Link is provided on how to prepare fruits)

Cream butter and sugar until fluffy

Beat eggs with lime zest and add to butter mixture, gradually.

Pour puree into butter mixture along with vanilla essence, almond and rose water

*Dry Ingredients*
Sift flour, cinnamon powder, nutmeg, mix spice, salt and baking powder and gentle fold into butter batter

*Add red food coloring if the mixture is not to your desire redness*
Note: Some sorrel are richer in color than others.

Pour into grease baking pan

Bake for 1 hour and 30 minutes

45 minutes at 220 degree celcius

Reduce heat to 200 degree celcius for the remaining 45 minutes, low and slow

*This 1/2 1b cake recipe will give two 7 Inch Cakes or 1 large 9 Inch Cake*

Cakes are ready when a toothpick comes out clean, soak with mixture of your favorite rum, wine and remaining sorrel syrup.

Brush with any leftover sorrel puree for a beautiful sheen.

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