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Jamaican Sorrel Fruit Cake (Black Cake Style)
A festive Jamaican fruit cake infused with tangy sorrel, dark rum‑soaked dried fruits, and a hint of red wine. The batter is enriched with butter, dark sugar, and warm spices, then baked low and slow for a moist, richly flavored cake perfect for holidays or celebrations.
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Cost Breakdown
Critical Success Points
- • Steaming the sorrel with spices to develop flavor
- • Creaming butter and sugar until light and fluffy
- • Folding in the soaked fruit gently to keep the batter airy
- • Baking with a temperature reduction to prevent over‑browning
Safety Warnings
- • Steam from the sorrel pot is extremely hot – use a lid and keep face away.
- • Handle hot baking pan with oven mitts.
- • Alcohol vapors can ignite; keep flame away from the oven.
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