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Sour Sorrel Fruit Cake

Recipe by SakaFeteFood

A vibrant, rum‑soaked sorrel fruit cake inspired by Caribbean holiday traditions. Dried sorrel is boiled with white rum and sweet red wine to create a richly colored liquor that both flavors the fruit and later drenches the baked cake, giving it a moist, festive taste and a beautiful deep red hue.

HardJamaicanServes 12

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Source Video
1h 7m
Prep
1h 25m
Cook
18m
Cleanup
2h 50m
Total

Cost Breakdown

$48.25
Total cost
$4.02
Per serving

Critical Success Points

  • Boiling the sorrel‑rum infusion without water to extract color and flavor.
  • Soaking the dried fruits in the sorrel‑rum liquor for several weeks.
  • Baking the cake until fully set and managing edge browning with foil.
  • Drenching the hot cake with reserved sorrel‑rum liquor for moisture and flavor.

Safety Warnings

  • Alcohol is flammable; keep a lid nearby when boiling the sorrel‑rum mixture.
  • Handle hot pots and the oven with oven mitts to avoid burns.
  • Do not serve to children or anyone avoiding alcohol.

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