Sorrel Fruit Cake

Ingredients

• 1 cup Dried sorrel petals (Used to brew the sorrel liquid for color and flavor)
• 1 inch piece Fresh ginger (Sliced, added to the sorrel brew)
• 1 Cinnamon stick (Whole stick for the sorrel brew)
• 2 cups Water (For brewing sorrel petals)
• 2 tablespoons Granulated sugar (for brew) (Balances the tangy sorrel flavor)
• 1 cup Blended tropical fruits (Use mango, pineapple, papaya or any sweet fruit; blend until smooth)
• 1 cup Unsalted butter (Room temperature, about 2 sticks (8 oz))
• 1 cup Granulated sugar (for cake)
• 1 tablespoon Lime zest (Finely grated fresh lime zest)
• 4 Large eggs (Room temperature)
• 2 drops Red food coloring (Optional, for a deeper red hue)
• 1 teaspoon Vanilla essence
• 1 teaspoon Almond extract
• 1 teaspoon Rose water
• 2 cups All‑purpose flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 1 teaspoon Mixed cake spice (Blend of cinnamon, nutmeg, allspice, clove)
• 1/4 teaspoon Freshly grated nutmeg
• 2 tablespoons Dark rum (For soaking syrup)
• 2 tablespoons Sweet red wine (For soaking syrup)
• 1/4 cup Reserved sorrel brew (From the initial sorrel brew, for soaking syrup)

Instructions

1. Brew sorrel petals

   Combine 2 cups water, 1 cup dried sorrel petals, 1 sliced ginger piece, and 1 cinnamon stick in a medium saucepan. Add 2 tbsp sugar. Bring to a gentle simmer for about 2 minutes, then remove from heat, cover, and let steep for 1 hour.

   Time: PT5M

2. Puree the sorrel brew

   After the brew has cooled, strain out the petals, ginger, and cinnamon. Transfer the liquid (about 2 cups) to a blender and blend on high until completely smooth. Set aside.

   Time: PT5M

3. Prepare blended fruit puree

   In a separate blender, puree 1 cup of mixed tropical fruits until smooth. No need to strain.

   Time: PT5M

4. Cream butter and sugar

   In a large mixing bowl, beat 1 cup softened butter with 1 cup granulated sugar using an electric mixer on medium speed until light, fluffy, and pale in color, about 8 minutes. Scrape down the sides of the bowl as needed.

   Time: PT8M

5. Add zest and eggs

   Stir in 1 tbsp lime zest. Then add the 4 eggs one at a time, beating on low after each addition until just combined.

   Time: PT3M

6. Incorporate sorrel‑fruit puree and flavorings

   Gradually pour the sorrel puree (2 cups) and fruit puree (1 cup) into the butter‑egg mixture, mixing on low until smooth. Add vanilla essence, almond extract, rose water, and optional red food coloring; stir briefly.

   Time: PT5M

7. Mix dry ingredients

   In a separate bowl whisk together 2 cups all‑purpose flour, 1/2 tsp salt, 1 tsp baking powder, 1 tsp ground cinnamon, 1 tsp mixed cake spice, and 1/4 tsp freshly grated nutmeg.

   Time: PT3M

8. Fold dry into wet

   Sift the dry mixture over the wet batter in three additions, gently folding with a rubber spatula after each addition until just incorporated. Do not over‑mix.

   Time: PT5M

9. Prepare pans and water bath

   Grease the baking pans and line the bottoms with parchment paper. Place a shallow roasting pan on the lower rack of the oven and fill it with hot water (about 1 inch deep) to create a water bath.

   Time: PT5M

10. Bake the cake

    Preheat the oven to 325°F (165°C). Pour the batter evenly into the prepared pans, smooth the tops, and place them on the middle rack. Bake for 1 hour 45 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT1H45M

    Temperature: 325°F

11. Make sorrel soaking syrup

    While the cake bakes, combine 1/4 cup reserved sorrel brew, 2 tbsp dark rum, and 2 tbsp sweet red wine in a small saucepan. Warm gently for 2 minutes just to meld flavors; do not boil.

    Time: PT5M

12. Cool and soak the cake

    Allow the baked cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack. While still warm, brush the sorrel‑rum‑wine syrup evenly over the top and sides of each cake. Let the cake absorb the syrup for at least 15 minutes before slicing.

    Time: PT15M

13. Serve

    Slice the cake and serve at room temperature. Optional garnish: a dusting of powdered sugar or a drizzle of extra rum syrup.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g