Jamaican Sorrel Fruit Cake (Black Cake Style)

Ingredients

• 2 cups Fresh Sorrel (Hibiscus Flowers) (Steamed, then blended into a smooth puree)
• 1 cup Red Wine (Divided: ½ cup added to sorrel simmer, ½ cup added to batter)
• 1 pound Dark Brown Sugar (Packed, for a deep molasses flavor)
• 4 sticks Unsalted Butter (Softened to room temperature)
• 8 Eggs (Large, at room temperature)
• 3 cups All-Purpose Flour (Sifted)
• 4 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg (Freshly grated if possible)
• 1 teaspoon Mixed Spice (Jamaican Allspice Blend)
• 1 teaspoon Salt
• 2 teaspoons Vanilla Extract
• 1 teaspoon Rose Water with Almond (Adds floral note)
• 3 teaspoons Black Cake Browning (Food Coloring) (Optional, for traditional dark color)
• 5 cups Mixed Dried Fruit (raisins, currants, candied peel, cherries, etc.) (Pre‑soaked in dark rum and red wine for at least 24 h)
• ½ cup Dark Rum (Used for fruit soak; optional if avoiding alcohol)

Instructions

1. Steam the Sorrel

   Place fresh sorrel in a saucepan with enough water to cover. Add 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp vanilla extract, 1 tsp rose water with almond, and ½ cup red wine. Bring to a gentle boil, then cover and steam for 15‑20 minutes until the sorrel softens.

   Time: PT25M

2. Blend the Sorrel Puree

   Transfer the cooked sorrel and liquid to a blender. Blend until completely smooth (about 1‑2 minutes). Set aside to cool.

   Time: PT5M

3. Prepare the Fruit Soak (if not pre‑soaked)

   Combine the mixed dried fruit with ½ cup dark rum and ½ cup red wine in a large bowl. Cover and let sit at room temperature for at least 4 hours, preferably overnight.

   Time: PT10M

4. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter with the dark brown sugar until light and fluffy, about 8‑10 minutes.

   Time: PT10M

5. Incorporate Eggs

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

   Time: PT5M

6. Add Dry Spices

   Stir in baking powder, ground cinnamon, ground nutmeg, mixed spice, and salt until evenly distributed.

   Time: PT2M

7. Combine Wet Ingredients

   Mix the cooled sorrel puree, remaining ½ cup red wine, vanilla extract, rose water with almond, and 3 tsp black cake browning into the butter‑egg mixture. Blend just until smooth.

   Time: PT3M

8. Fold in Flour

   Sift the flour over the batter in two additions. Gently fold with a spatula until just incorporated; do not over‑mix.

   Time: PT5M

9. Add Soaked Fruit

   Drain the fruit soak (reserve any liquid for later if desired) and fold the fruit into the batter, distributing evenly. Add an extra cup of fruit if you like a fruit‑laden cake.

   Time: PT5M

10. Prepare the Baking Pan

    Grease the 9×13‑inch pan and line the bottom with parchment paper. Pour the batter into the pan, smoothing the top with a spatula. Optionally drizzle a few spoonfuls of the reserved fruit‑soaking liquid over the surface.

    Time: PT5M

11. Bake the Cake

    Pre‑heat the oven to 350°F (175°C). Bake for 60 minutes. Reduce the temperature to 300°F (150°C) and continue baking for another 60 minutes, or until a skewer inserted in the center comes out clean.

    Time: PT2H

    Temperature: 350°F then 300°F

12. Cool and Store

    Allow the cake to cool in the pan for 15 minutes, then remove and transfer to a wire rack. Once completely cool, wrap tightly in plastic wrap. Store in the refrigerator for up to 5 days or freeze for up to 2 months.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g