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Sorrel Cake

Course Desserts
Cuisine Caribbean, Fusion
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 cake
Author Felix (Simply Trini Cooking)

Ingredients

  • 2 cup strained sorrel pulp
  • 1/2 cup mixed peel
  • 1 teaspoon vanilla essence or 1/2 tsp vanilla extract
  • 1 teaspoon almond essence or extract
  • 1/8 teaspoon red food colouring powder
  • 1/2 pound flour
  • 1 cup sugar granulated
  • 1 1/2 cup raisins
  • 6 eggs
  • 1 cup cherry brandy
  • 1/4 teaspoon nutmeg
  • 1/2 pound butter unsalted
  • 3 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup rum distilled, 80 proof

Instructions

  • The sorrel is boiled a bit and strained. (Note: If you're making sorrel drink this Christmas just save some of the sorrel sepals after boiling).
  • Mince the sorrel. Wash and dry the fruits. Mince half the fruits. Mix all the fruits with the blended sorrel pulp. Add the almond essence, vanilla essence, pour 3/4 cup of the cherry brandy, and 1/2 cup of the rum on to the mixed fruit.
  • Cream butter and sugar until light. Whisk eggs and add to butter mixture. Mix well. Add the fruits and colouring; mix well. Sift together the flour and baking powder. Add the salt, cinnamon, and nutmeg. Stir until smooth.
  • Pour into greased tin and bake in a low oven ( 180 degrees F ) until golden brown on the top and when stuck with a knife, it comes out clean. Pour the remaining liquor over the cake (This part is of course optional if you wish to limit the amount of alcohol in the cake).