Sorrel Cake

Sorrel Cake? You mean to say some innovative Trini went and invented a cake with sorrel! Well not only that but they happened to share their recipe and we happened to get the recipe….long story short, it’s now online for everyone to try.

Sorrel Cake vs Black Cake

This cake is certainly a must try, especially if you like a moist cake or even black cake. The recipe is very much close to a black cake recipe, but without the browning. It has a lot of fruits and even some liquor.

My wife’s cousin contributed this sorrel cake recipe to us last year, unfortunately at the end of the Christmas season. I had already had my fill of Christmas cake, and sorrel was hard to find. So this recipe was placed on the shelf with a note, “To be tried next Christmas”.

Now, was the right time. I was excited, and my wife was eager to try this recipe. The end result… a beautiful sorrel cake, moist and delicious! Take it from me, it was so delicious that a little more again and I wouldn’t have much black cake for Christmas…..Maybe a little piece :-D

A Wonderful Sorrel Cake

So here again, coming from De Simply Trini Cooking Recipe Factory (LOL!!) I present to you Sorrel Cake.

Sorrel Cake Recipe


Sorrel Cake



2 cup strained sorrel pulp
1/2 cup mixed peel
1 teaspoon vanilla
1 teaspoon almond essence
1/8 teaspoon red food colouring powder
1/2 pound flour
1 cup sugar
1 1/2 cup raisins
6 eggs
1 cup cherry brandy
1/4 teaspoon nutmeg
1/2 pound butter
3 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup rum


The sorrel is boiled a bit and strained.
Note: If you’re making sorrel drink this Christmas just save some of the sorrel sepals after boiling.
Next, mince the sorrel.
Wash and dry the fruits.
Mince half the fruits.
Mix all the fruits with the blended sorrel pulp.
Add the almond essence….
vanilla essence…
Pour 3/4 cup of the cherry brandy…
and 1/2 cup of the rum on to the mixed fruit.
Cream butter and sugar until light.
Whisk eggs and add to butter mixture.
Mix well.
Add the fruits and colouring; mix well.
Sift together the flour and baking powder.
Add the salt, cinnamon, and nutmeg.
Add gradually to butter mixture stirring until smooth.

Pour into greased tin and bake in a low oven ( 180 degrees F )
until golden brown on the top and when stuck with a knife, it comes out clean.

Pour the remaining liquor over the cake (This part is of course optional if you wish to limit the amount of alcohol in the cake).

So now instead of throwing away the sorrel after boiling you have another delicious use for them. Merry Christmas and a Happy New Year to all my readers, followers and friends.  And enjoy your sorrel cake.


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9 Responses to Sorrel Cake

  1. Foehre March 16, 2010 at 10:59 am #

    Do you think it would work also with the dried flowers?

  2. Felix March 16, 2010 at 12:42 pm #

    Seeing that you have to boil the sorrel first I think that it is supposed to work. The boiling will reconstitute it first. Try it and tell me about it.

  3. June February 24, 2011 at 9:25 pm #

    I make jam with the left over sorrel. YUM!
    And also sugar free jam with agave nectar.
    Check it out.

  4. Alice Young November 30, 2013 at 7:38 pm #

    was now thinking abt a sorrel jam upside down cake :D

  5. Karma Alexander November 30, 2013 at 7:46 pm #

    Going to try this. Thanks Felix Padilla

  6. Michelle Bahadur Casimir November 30, 2013 at 8:37 pm #

    Robertha Paul

  7. Ssms Ssms November 30, 2013 at 9:07 pm #

    Yum and Its a beauty to see that flowers brings back so much of my elementary school days. They grew a lot there

  8. Miz Hall November 30, 2013 at 9:09 pm #

    I gotta try this!

  9. Andre Clarke November 30, 2013 at 9:40 pm #

    Ah. Was. Jus. Reading. About. Dis……wow

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