During the Christmas season many Jamaican households make sorrel drink. Did you know the sorrel pulp left from making the sorrel drink can be re-used. “Waste not, want not” is an old adage used by many Jamaicans and applies to this recipe. Here is an ingenious way to use the sorrel pulp to make a Sorrel Fruit Cake.
- 2 cups sorrel pulp (Saved from making sorrel drink)
- 7 oz margarine
- 3 eggs
- 2 cups flour
- 2 tsp almond essence
- ½ cup brown sugar
- 1 tsp baking powder
- 1 cup mixed fruits
- 1½ cup cherry brandy
- 2 tsp vanilla
- 1 tsp mixed spice
- ½ cup browning
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- Blend the sorrel pulp
- Soak mixed fruits in 1 cup cherry brandy, then blend with the sorrel pulp
- Cream together margarine and sugar until light
- Whisk the eggs. Add the eggs to the butter mixture
- Add blended fruits to the mix.
- Put all the dry ingredients in a bowl and combine.
- Add the dry ingredients to mixture while alternately with the ½ remaining brandy.
- Add the browning and mix
- Pour the cake batter into a greased baking pan
- Place into the oven and . Bake at 350F for bake until done (approx. 1 hour)
- Serve with a sorrel drink or rum punch