Sour Sorrel Fruit Cake

Ingredients

• 300 g Dried sorrel (hibiscus) leaves (Three 100 g packs, dried)
• 750 ml White rum (Full bottle, used for infusion and later drenching)
• 750 ml Sweet red wine (Full bottle, preferably a sweet, fruity red)
• 1 lb Mixed dried fruits (raisins, currants, candied peel, etc.) (Will be soaked in sorrel liquor for at least 4 weeks)
• 225 g Unsalted butter (Softened to room temperature)
• 300 g Granulated sugar
• 4 Large eggs (Room temperature)
• 1 tsp Vanilla extract
• 1 tsp Almond extract
• 1 tsp Rose water (Adds floral note that complements sorrel)
• 250 g Self‑raising cake flour (Sifted)
• 2 tsp Mixed warm spices (nutmeg, ginger, cinnamon, allspice) (Evenly divided)
• a few drops Red food coloring (Only for color, no flavor impact)
• 240 ml Reserved sorrel‑rum liquor (One cup kept for drenching the baked cake)

Instructions

1. Make sorrel‑rum infusion

   Combine the three 100 g packs of dried sorrel, the whole bottle of white rum, and the bottle of sweet red wine in a large deep pot. Bring to a gentle boil, then turn off the heat, cover, and let sit overnight to extract color and flavor.

   Time: PT10M

2. Strain and reserve liquor

   The next day, strain the hot mixture through a fine mesh strainer into a clean container. Reserve about 1 cup (240 ml) of the strained liquor for later drenching; set the rest aside for soaking the fruit.

   Time: PT5M

3. Soak dried fruits

   Place the 1 lb of mixed dried fruits into the remaining sorrel‑rum liquor. Seal the container and let the fruit soak for at least four weeks (up to six weeks) in the refrigerator, shaking gently every few days.

   Time: PT0M

4. Drain and grind soaked fruit

   After the soaking period, drain the fruit, reserving any excess liquid for later if desired. Transfer the fruit to a blender or food processor and pulse until a coarse puree forms.

   Time: PT10M

5. Cream butter and sugar

   In a large mixing bowl, beat the softened butter with the granulated sugar until light, fluffy, and pale in color.

   Time: PT5M

6. Add eggs

   Add the eggs one at a time, beating well after each addition to fully incorporate.

   Time: PT2M

7. Flavor with extracts and spices

   Stir in the vanilla extract, almond extract, rose water, and the mixed warm spices.

   Time: PT1M

8. Incorporate flour

   Sift the self‑raising cake flour and gradually fold it into the batter, adding a little at a time until just combined.

   Time: PT5M

9. Fold in fruit puree and color

   Gently fold the sorrel‑fruit puree into the batter, followed by a few drops of red food coloring to intensify the hue.

   Time: PT2M

10. Prepare pan and preheat oven

    Line the bottom of a 9‑inch round cake pan with parchment paper. Preheat the oven to 350°F (177°C).

    Time: PT5M

    Temperature: 350°F

11. Bake the cake

    Pour the batter into the prepared pan, smooth the top, and bake for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. If the edges brown too quickly, tent them with foil after 45 minutes.

    Time: PT1H15M

    Temperature: 350°F

12. Drench with sorrel‑rum liquor

    When the cake is done, remove it from the oven and immediately pour the reserved 1 cup of sorrel‑rum liquor over the hot cake, allowing it to soak in.

    Time: PT2M

13. Cool and rest

    Let the cake cool completely, then cover and refrigerate overnight before slicing. This rest period lets the flavors meld and the cake stay moist for several days.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dried sorrel (hibiscus) leaves: Dried hibiscus flowers
• Instead of White rum: Light rum, white spiced rum
• Instead of Sweet red wine: Port wine, Moscato
• Instead of Mixed dried fruits (raisins, currants, candied peel, etc.): Dried cherries, Dried apricots
• Instead of Unsalted butter: Margarine, vegetable shortening
• Instead of Granulated sugar: Coconut sugar, brown sugar
• Instead of Large eggs: Egg replacer, flax egg (for vegans)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Almond extract: Amaretto liqueur (reduce other liquids)
• Instead of Rose water: Orange blossom water
• Instead of Self‑raising cake flour: All‑purpose flour + 2 tsp baking powder
• Instead of Mixed warm spices (nutmeg, ginger, cinnamon, allspice): Pumpkin pie spice
• Instead of Red food coloring: Beet juice (natural)
• Instead of Reserved sorrel‑rum liquor: Additional rum or red wine

Equipment Needed

• Large deep pot
• Fine mesh strainer or cheesecloth
• Blender or food processor
• Mixing bowls (2)
• Hand mixer or stand mixer
• Measuring cups and spoons
• 9‑inch round cake pan
• Parchment paper
• Aluminum foil (optional)
• Cooling rack (optional)
• Oven
• Spatula or rubber scraper

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Soften butter overnight at room temperature for best creaming.
• Sift the flour and spices together to ensure even distribution.
• Use a rubber spatula to fold in the fruit puree gently, preserving air in the batter.
• If you prefer a natural color, replace red food coloring with a tablespoon of beet juice.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 5 days.

Freezer: Wrap individual slices in plastic and freeze for up to 2 months.

Room temperature: Not recommended beyond a few hours; cake contains alcohol and perishable fruit.

Make-Ahead Tips

• Prepare the sorrel‑rum infusion up to 2 days in advance.
• Soak the dried fruits for 4–6 weeks; this can be done well before the cake day.
• The cake can be baked a day ahead; just keep it covered and refrigerate.