Christmas

Jamaican Sorrel Cake Recipe

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Sorrel Fruit Cake

Jamaican Sorrel Cake is a spin-off of traditional fruit cake. The petals of the sorrel plant are used alongside a variety of fruits blended with and soaked in Jamaican Rum and Sweet Wine. This is perfect to eat during the festive season and any time sorrel is available to you. Try this simple recipe by Roma’s Kitchen.

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Jamaican Sorrel Cake Recipe

Jamaican Sorrel Cake Recipe

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Equipment

  • Oven

  • Mixer

Ingredients

  • 200g unsalted butter

  • 2 cups soft brown sugar

  • 5 eggs

  • 1 tbsp lemon juice

  • ½ tsp lemon zest (you can also add ½ tsp orange zest for extra flavor)

  • 1 tbsp vanilla extract

  • 1 tbsp rose water

  • ½ tsp almond essence

  • 3 cups sorrel puree

  • 1 1/3 cups blended fruits

  • 2 ½ cups all-purpose flour

  • 1 tsp cinnamon powder

  • 1 tsp cinnamon powder

  • 1 tsp nutmeg

  • ¼ tsp cloves

  • 1 ½ tsp salt

  • 1 ½ tsp baking soda OR 3 tsp baking powder

  • 1/3 cup sweet red wine/rum

  • 2 tbsp red food coloring

Instructions

1

Instructions

Preheat the oven to 350 degrees
2
Cream butter and sugar
3
In a bowl, remove chalaza from egg, add lemon juice and zests to eggs and beat everything together
4
Add egg mixture to the creamed butter and sugar 1/5th at a time and mix together until all is combined
5
Add vanilla extract, rose water, and almond essence to the mixture
6
Add Sorrel Puree and blended fruits then mix everything together
7
Add red food coloring
8
Sieve flour, cinnamon powder, nutmeg, cloves, salt, baking soda then mix dry everything together
9
Add dry ingredients to wet ingredients 1/3 at a time
10
Add sweet red wine/rum and mix
11
Add mixture to a greased and lined tin
12
Bake over a water bath for 1 ½ hrs. or until a toothpick is inserted in the middle and comes out clean. Enjoy!

Notes

Food coloring is optional, this is for you if you care for presentation and the cake having a rich red color.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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