Jamaican Sorrel Fruit Cake Recipe

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.

INGREDIENTS

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

METHOD

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