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. It is a flavourful 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 😀
A Wonderful Sorrel Cake Recipe
So here again, coming from De Simply Trini Cooking Recipe Factory (LOL!!) I present to you Sorrel Cake.
Sorrel Cake Recipe
2 cup strained sorrel pulp
½ cup mixed peel
1 teaspoon vanilla
1 teaspoon almond essence
⅛ teaspoon red food colouring powder
½ pound flour
1 cup sugar
1½ cup raisins
1 cup cherry brandy
¼ teaspoon nutmeg
½ pound butter
3 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup rum
The sorrel is boiled a bit and strained. Next, mince the sorrel.
Note: If you're making sorrel drink this Christmas just save some of the sorrel sepals after boiling.
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 ¾ cup of the cherry brandy and ½ 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 together. Add the salt, cinnamon, and nutmeg.
Add gradually to butter mixture stirring until smooth.
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).
Tips for Making Cakes:
- The cake pan. Line the pan with parchment paper carefully. Smear butter or shortening on the bottom and sides of the pan with your fingers. Make sure to only use unsalted butter to grease the pan. Salted butter causes the the cake to stick to the pan. You can also use cooking spray.
- Preparing the cake. Make sure all the ingredients for the cake is at room temperature before you begin. Do not overmix the cream and sugar. Run a metal spatula or a knife through the batter to dispel air bubbles.
- Baking. Pour the the batter in a well lined and greased pan. Place in the oven and with a thermostat or an oven thermometer, calibrate it properly to make sure the temperature is correct.
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.
- 2 cup strained sorrel pulp
- ½ cup mixed peel
- 1 teaspoon vanilla essence or ½ tsp vanilla extract
- 1 teaspoon almond essence or extract
- ⅛ teaspoon red food colouring powder
- ½ pound flour
- 1 cup sugar granulated
- 1 ½ cup raisins
- 6 eggs
- 1 cup cherry brandy
- ¼ teaspoon nutmeg
- ½ pound butter unsalted
- 3 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup rum distilled, 80 proof
- 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).
- 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 ¾ cup of the cherry brandy, and ½ 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. Stir 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).