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Sorrel Fruit Cake
A moist, fragrant Caribbean sorrel fruit cake soaked in a rum‑wine sorrel syrup. The cake gets its vibrant red hue from brewed sorrel petals, blended tropical fruits, and a hint of lime zest, with subtle notes of vanilla, almond, and rose water. Perfect for holidays or any celebration.
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Cost Breakdown
Critical Success Points
- • Brewing and pureeing the sorrel petals to obtain a smooth, richly colored liquid.
- • Creaming butter and sugar until light and fluffy.
- • Folding dry ingredients gently to avoid over‑mixing.
- • Baking with a water bath to keep the cake moist.
- • Applying the sorrel‑rum soaking syrup while the cake is still warm.
Safety Warnings
- • Handle hot sorrel brew with care to avoid burns.
- • Use oven mitts when placing/removing pans from the oven.
- • Alcohol in the soaking syrup can be flammable; keep away from open flames.
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