How to make Jamaican Sorrel Cake
How to make Jamaican Sorrel Cake! is a medium Jamaican recipe that serves 12. 450 calories per serving. Recipe by Deddy's Kitchen on YouTube.
Prep: 1 hr 45 min | Cook: 2 hrs 30 min | Total: 4 hrs 45 min
Cost: $39.15 total, $3.26 per serving
Ingredients
- 2 pack Dried Sorrel Flowers (Caribbean Delight brand, washed and drained)
- 4 cup Water (for boiling sorrel)
- 1 piece Orange Peel (thin strips, no white pith)
- 1 stick Cinnamon Stick (whole stick for infusion)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 cup Brown Sugar (for sorrel infusion, can substitute white sugar)
- 2 lb Unsalted Butter (softened, cut into cubes)
- 2 cup Granulated Sugar (for cake batter)
- 2 cup Brown Sugar (for cake batter)
- 4 cup All-Purpose Flour (sifted, unbleached)
- 8 tsp Baking Powder (double-acting)
- 1 tsp Salt (fine sea salt)
- 1 tbsp Nutmeg (ground, fresh if possible)
- 1 tsp Ground Cinnamon (for batter)
- 1 tbsp Rum Essence (optional, for extra rum flavor)
- 2 tbsp Vanilla Extract (pure vanilla)
- 24 large Eggs (room temperature)
- 1 piece Lemon Zest (zest only, no pith)
- 2 cup Mixed Dried Fruit (raisin, prunes, candied peel, pre‑soaked in rum/wine)
- 1 cup Sweet Red Wine (Jewish sweet wine or any sweet red)
- ½ cup Jamaican White Rum (high proof, for glaze)
Instructions
Prepare Sorrel Infusion
Open the two packs of dried sorrel, rinse thoroughly under cold running water to remove any sand or debris, then drain.
Time: PT5M
Boil Sorrel with Aromatics
In a large pot bring 4 cups of water to a boil. Add the rinsed sorrel, orange peel strips, one cinnamon stick, and a 1‑inch piece of sliced ginger. Stir in 1 cup brown sugar. Boil gently for 15 minutes.
Time: PT15M
Temperature: Boiling
Steep the Sorrel
Turn off the heat, cover the pot, and let the mixture steep for 3–4 hours (or overnight) to extract deep color and flavor.
Time: PT4H
Strain the Liquid
After steeping, strain the sorrel liquid through a fine mesh strainer into a clean bowl, pressing the solids to extract as much liquid as possible. Discard the solids.
Time: PT5M
Cream Butter and Sugars
In a large mixing bowl, combine 2 lb softened unsalted butter, 2 cups granulated sugar, and 2 cups brown sugar. Using a hand mixer on medium speed, beat for 30–35 minutes until the mixture is light, fluffy, and the sugar grains are fully dissolved.
Time: PT35M
Sift Dry Ingredients
In a separate bowl, sift together 4 cups all‑purpose flour, 8 tsp baking powder, 1 tsp salt, 1 tbsp ground nutmeg, and 1 tsp ground cinnamon.
Time: PT5M
Prepare Fruit Mixture
If not already done, soak mixed dried fruit (raisins, prunes, candied peel) in a splash of rum or wine for at least 30 minutes, then blend briefly. Set aside.
Time: PT5M
Combine Sorrel Liquid and Fruit
Add the strained sorrel liquid to the blended fruit mixture, stirring gently to incorporate.
Time: PT5M
Add Eggs Gradually
Add eggs one at a time (or two at a time) to the butter‑sugar mixture, mixing on low speed after each addition until fully incorporated. Continue until all 24 eggs are added.
Time: PT10M
Incorporate Wet and Dry Mixes
Pour the sorrel‑fruit liquid into the batter, then gently fold in the sifted dry ingredients using a spatula. Add lemon zest, rum essence, and vanilla extract, folding until just combined. Do not over‑mix.
Time: PT10M
Prepare Cake Pans
Grease each 9‑inch cake pan with softened butter, then dust lightly with flour, tapping out excess.
Time: PT5M
Bake with Water Bath
Place the cake pans on a baking sheet, pour hot water into the sheet until it reaches about 1 inch up the sides of the pans. Bake in a pre‑heated oven at 275 °F (135 °C) for 2 hours 30 minutes, checking after 2 hours for doneness (center should spring back, toothpick clean).
Time: PT2H30M
Temperature: 275°F
Cool and Glaze
Remove cakes from the oven, let them cool in the pans for 15 minutes, then turn out onto a cooling rack. While still warm, brush each cake generously with a mixture of 1 cup sweet red wine and ½ cup Jamaican white rum.
Time: PT15M
Store
Allow cakes to cool completely, then wrap tightly in plastic wrap. Refrigerate for up to 5 days or freeze for up to 2 months. For long‑term storage, keep in a freezer‑safe container.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 6 g
- Carbohydrates
- 60 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Dried Sorrel Flowers: Dried Hibiscus Flowers
- Instead of Orange Peel: Orange zest
- Instead of Cinnamon Stick: Ground cinnamon (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Brown Sugar: White granulated sugar
- Instead of Unsalted Butter: Margarine (not recommended)
- Instead of Granulated Sugar: Coconut sugar
- Instead of Brown Sugar: White sugar
- Instead of All-Purpose Flour: Cake flour (use 1 cup less)
- Instead of Baking Powder: Cream of tartar + baking soda (1 tsp + ½ tsp)
- Instead of Salt: Kosher salt (½ tsp)
- Instead of Nutmeg: Mace (1 tbsp)
- Instead of Ground Cinnamon: Cinnamon stick (1)
- Instead of Rum Essence: Extra dark rum (1 tbsp)
- Instead of Vanilla Extract: Vanilla bean (1)
- Instead of Eggs: Egg substitute (equivalent)
- Instead of Lemon Zest: Lemon extract (¼ tsp)
- Instead of Mixed Dried Fruit: Dried apricots, dates
- Instead of Sweet Red Wine: Port wine
- Instead of Jamaican White Rum: White rum (½ cup)
Equipment Needed
- Large Pot
- Fine Mesh Strainer
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Sifter
- Spatula
- Measuring Cups
- Measuring Spoons
- Three 9‑inch Cake Pans
- Baking Sheet
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Washing and rinsing dried sorrel to remove sand
- Steeping sorrel for several hours to achieve deep color
- Creaming butter and sugars for a fully dissolved, fluffy base
- Adding 24 eggs gradually to avoid curdling
- Baking at low temperature with a water bath to keep cake moist
Chef Tips from the Video
- Use a kitchen scale for butter and flour for best consistency.
- If you lack a water bath, place a pan of boiling water on the lower rack of the oven.
- For extra festive flavor, add a splash of orange liqueur to the wine‑rum glaze.
Troubleshooting
Cake is too pale, lacking sorrel color.
Increase the amount of sorrel or blend a portion of the soaked sorrel flowers into the batter for deeper hue.
Cake is dense or heavy.
Ensure butter and sugars are fully creamed and do not over‑mix after adding flour. Bake at low temperature with a water bath.
Cracks on the top of the cake.
Check oven temperature; if too high, lower it and keep the water bath to provide gentle, even heat.
Storage
Refrigerator: Wrap tightly; keep for up to 5 days.
Freezer: Freeze in airtight container; keep for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Prepare the sorrel infusion a day ahead and refrigerate; it intensifies flavor.
- The cake can be baked a day in advance; re‑glaze with wine/rum before serving.
- Freeze individual slices wrapped in foil for quick dessert portions.
Frequently Asked Questions
What is the cultural significance and history of Jamaican Sorrel Cake in Caribbean cuisine?
Sorrel cake is a festive Jamaican dessert traditionally made during Christmas and New Year celebrations. The bright red sorrel flower, also called hibiscus, is steeped to create a vibrant drink, and the same infusion is used in cakes to capture the holiday spirit.
What are the traditional regional variations of Jamaican Sorrel Cake in Caribbean cuisine?
In Jamaica the cake is often soaked with rum and sweet red wine, while in other Caribbean islands like Trinidad the sorrel (hibiscus) cake may include ginger ale or use coconut milk for extra moisture. Some versions add grated carrots or pineapple for additional flavor.
How is authentic Jamaican Sorrel Cake traditionally served in Jamaica?
The cake is usually served at room temperature, sliced thick, and brushed with a rum‑wine glaze. It is often accompanied by a cup of hot sorrel drink and enjoyed with family during holiday gatherings.
What occasions or celebrations is Jamaican Sorrel Cake traditionally associated with in Jamaican culture?
Sorrel cake is a staple for Christmas, New Year's Eve, and other festive occasions such as weddings and birthday celebrations in Jamaica, symbolizing joy and abundance.
What makes Jamaican Sorrel Cake special or unique in Caribbean cuisine?
The cake’s distinct bright red color and the combination of sorrel infusion, rum, and sweet wine give it a uniquely tropical flavor profile that sets it apart from other Caribbean desserts.
What are the authentic traditional ingredients for Jamaican Sorrel Cake versus acceptable substitutes?
Authentic ingredients include dried sorrel flowers, Jamaican white rum, sweet red wine, and a large number of eggs. Substitutes can be dried hibiscus for sorrel, any dark rum for Jamaican rum, and red wine alternatives like port or pomegranate juice for those avoiding alcohol.
What other Jamaican dishes pair well with Jamaican Sorrel Cake?
Sorrel cake pairs beautifully with a hot cup of sorrel drink, gingerbread, or a side of fresh tropical fruit salad. It also complements savory dishes like jerk chicken when served as a dessert.
What are the most common mistakes to avoid when making Jamaican Sorrel Cake?
Common mistakes include under‑creaming the butter and sugars, adding all the eggs at once (which can curdle the batter), and baking at too high a temperature, which dries the cake out. Using a water bath and low heat prevents these issues.
Why does this Jamaican Sorrel Cake recipe use a low oven temperature and a water bath instead of a higher temperature?
The low temperature (275 °F) combined with a water bath creates gentle, even heat that keeps the massive egg‑rich batter from cracking and ensures the cake stays moist and tender, which is essential for a dense holiday cake.
Can I make Jamaican Sorrel Cake ahead of time and how should I store it?
Yes, you can bake the cake a day ahead, let it cool, then wrap tightly and refrigerate. For longer storage, freeze the wrapped cake and thaw in the refrigerator before re‑applying the rum‑wine glaze.
What texture and appearance should I look for when the Jamaican Sorrel Cake is done baking?
The cake should have a deep pink‑red interior, be springy to the touch, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should be lightly browned but not dark.
What does the YouTube channel Deddy's Kitchen specialize in?
The YouTube channel Deddy's Kitchen specializes in family‑focused Caribbean cooking, showcasing traditional Jamaican recipes, holiday dishes, and step‑by‑step tutorials that celebrate cultural heritage.
How does the YouTube channel Deddy's Kitchen's approach to Jamaican cooking differ from other Caribbean cooking channels?
Deddy's Kitchen emphasizes multi‑generational family participation, authentic ingredient sourcing, and detailed explanations of cultural background, whereas many other channels focus mainly on quick, modern twists without the same depth of tradition.
What other Jamaican recipes is the YouTube channel Deddy's Kitchen known for?
Deddy's Kitchen is known for classic Jamaican dishes such as Jerk Chicken, Curry Goat, Ackee and Saltfish, and festive treats like Rum Cake, Coconut Drops, and traditional Sorrel Drink.
Last updated: November 11, 2026
