Jamaican Sorrel Fruit Cake is a spin -off the traditional fruit cake. The petals of the sorrel plant is 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.
All images used are owned by Roma’s Kitchen
JAMAICAN SORREL FRUIT CAKE
Course: Pastries and Baked Goodies1
12" cake45
minutes1
hour30
minutesIngredients
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
1tbsp 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
Directions
- Preheat oven to 350 ◦
- Cream butter and sugar
- In a bowl, remove chalaza from egg, add lemon juice and zests to eggs and beat everything together
- Add egg mixture to the creamed butter and sugar 1/5th at a time and mix together until all is combined
- Add vanilla extract, rose water, almond essence to the mixture
- Add SORREL PUREE
- Add BLENDED FRUITS
- Mix everything together
- Add red food coloring
- Sieve flour, cinnamon powder, nutmeg, cloves, salt, baking soda
- Mix dry everything together
- Add dry ingredients to wet ingredients 1/3 at a time
- Add sweet red wine/rum and mix
- Add mixture to a greased and lined tin
- Bake over a water bath for 1 ½ hrs. or until a toothpick is inserted in the middle and comes out clean
- Enjoy
Recipe Video
Notes
- *NB food coloring is optional, this is for you if you care for presentation and the cake having a rich red color. Otherwise, it’ll give the same great taste but not the same color as what you’re seeing in the video. Bake for 1½ hrs. at 350°
- Watch the YouTube video for further instructions and Tips
You should try the recipe. Thank you 😊
I Roma, I just made your recipe, and I took it out of oven, and it was so sponge, I was so pleased, when it cooled, it has sunk in. What happened?
Yours looks so nice!
Mine did not fall. The most commonn reason for cakes falling is overmixing of the batter. Also ensure not to open the oven or move around the pan during the baking process. For this cake, check back on it after atleast 45mins. Otherwise, the cake will fall.
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