Here is a quick, simple recipe for a Sorrel Fruit Cake. It's delightfully moist, delicious, and intoxicating! Remember, you can substitute the alcohol with Grape Juice, Malta, Peardrax etc.
What you will need-
Step 1: Fruits
1 1/2 cups of pitted Prunes
1 1/2 cups of Raisins
1 1/2 cups of Currants
1 1/2 cups of rehydrated or fresh Sorrel sepals
1 cup of Maraschino Cherries or Candied Cherries
1 1/2 cups pf Mixed Peel
1/2 bottle or 325 mls Cherry Brandy
1-2 cups of Dark Spiced Rum (or your preference)
1/2 cup of Sorrel Concentrate ( • Sorrel (Roselle) or Hi... )
Step 2: Browning
1 cup of Brown Sugar
1/2 cup of boiling Water
Step 3: The batter
227 grams or 1/2 lb of Butter (softened at room temperaure)
1 cup of Granulated Sugar
1 3/4 cups All-Purpose Flour
2 teaspoons Baking Powder
4 eggs
1/2 teaspoon Lemon extract
1/2 teaspoon Almond extract
Dash of Angostura Bitters
1/2 teaspoon of Lime Zest
1/2 teaspoon of Orange Zest
2 teaspoons of Vanilla Essence or 1 teaspoon of Vanilla extract
2 teaspoons Cinnamon Powder
2 teaspoons Nutmeg
I used 3/4 of the blended fruits (5 cups)
Step 4: Bake at 250F or 120C for 2 hours. For bigger cakes, bake for 3 hours.
Step 5: Soak cakes with equal portions of Cherry Brandy and Rum, and 2 tablespoons of Sorrel Concentrate.
Soak as much as you like! The more you soak it, the richer it will be!
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Love,
R.
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