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Sour Sorrel Fruit Cake
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.
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Cost Breakdown
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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