Sorrel Fruit Cake
Recipe by Racquel’s Caribbean Cuisine
A moist, fragrant Caribbean sorrel fruit cake soaked in a rum‑wine sorrel syrup. The cake gets its vibrant red hue from brewed sorrel petals, blended tropical fruits, and a hint of lime zest, with subtle notes of vanilla, almond, and rose water. Perfect for holidays or any celebration.
MediumCaribbeanServes 8
Printable version with shopping checklist
Source Video
36m
Prep
2h 15m
Cook
21m
Cleanup
3h 12m
Total
Cost Breakdown
Total cost:$11.35
Per serving:$1.42
Critical Success Points
- • Brewing and pureeing the sorrel petals to obtain a smooth, richly colored liquid.
- • Creaming butter and sugar until light and fluffy.
- • Folding dry ingredients gently to avoid over‑mixing.
- • Baking with a water bath to keep the cake moist.
- • Applying the sorrel‑rum soaking syrup while the cake is still warm.
Safety Warnings
- • Handle hot sorrel brew with care to avoid burns.
- • Use oven mitts when placing/removing pans from the oven.
- • Alcohol in the soaking syrup can be flammable; keep away from open flames.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium