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Jamaican Sorrel Fruit Cake is a spin -off the traditional fruit cake. The petals of the sorrel plant are used alongside a variety of fruits blended with and soaked in Jamaican Rum and Sweet Wine. This is perfect to eat during the festive season and any time sorrel is available to you.

200g unsalted butter
2 cups soft brown sugar
5 eggs
1 tbsp. lemon juice
½ tsp lemon zest (you can also add ½ tsp orange zest for extra flavor)
1 tbsp. vanilla extract
1tbsp rose water
½ tsp almond essence
3 cups sorrel puree
1 1/3 cups blended fruits
2 ½ cups all-purpose flour
1 tsp cinnamon powder
1 tsp cinnamon powder
1 tsp nutmeg
¼ tsp cloves
1 ½ tsp salt
1 ½ tsp baking soda OR 3 tsp baking powder
1/3 cup sweet red wine/rum
2 tbsp. red food coloring

Preheat oven to 350 ◦
Cream butter and sugar
In a bowl, remove chalaza from egg, add lemon juice and zests to eggs and beat everything together
Add egg mixture to the creamed butter and sugar 1/5th at a time and mix together until all is combined
Add vanilla extract, rose water, almond essence to the mixture
Mix everything together
Add red food coloring
Sieve flour, cinnamon powder, nutmeg, cloves, salt, baking soda
Mix dry everything together
Add dry ingredients to wet ingredients 1/3 at a time
Add sweet red wine/rum and mix
Add mixture to a greased and lined tin
Bake over a water bath for 1 ½ hrs. or until a toothpick is inserted in the middle and comes out clean

*NB food coloring is optional; this is for you if you care for presentation and the cake having a rich red color. Otherwise, it’ll give the same great taste but not the same color as what you’re seeing in the video. Bake for 1½ hrs. at 350° (


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