Sorrel (Zobo) fruit cake is loved in the Caribbean and is specially made during Christmas. The calyx of the sorrel (zobo) flower is pureed and used for this cake. The Jamaican sorrel fruit cake is similar to the Jamaican Black cake or Christmas fruit cake. It is a delicious, dense but delicate cake.
Like most traditional food, there are many recipes and variations in ingredients but what matters most is that you end up with a delicious cake that you can enjoy. It should be tender, moist, flavourful and dense. The Jamaican Sorrel Fruit Cake doesn’t rise much even with all the baking powder in it, it is a heavy cake and tastes like a rich fruit cake.
This Sorrel cake recipe is easy and straightforward. Something else to know, the sorrel pulp leftover from making sorrel (Zobo) drink can be used in making Jamaican Sorrel Fruit Cake. You can add crushed nuts of choice to your delicious cake.
There are 3 steps to making Sorrel cake
- Making the Sorrel puree
- Making the fruit puree
- Making the cake.
Other dishes that feature at Christmas in Jamaica are Jamaican goat curried, Curried chicken, glazed baked ham, brown stew chicken etc.
To make Jamaican Sorrel Fruit Cake (Zobo Cake)
Sorrel Puree Click for recipe Fruit Puree 1 cup of mixed fruits (currants, raisins, cherries & prunes)* 1/4 cup rum, wine or fruit juice Sorrel Cake 1 cup Butter or Margarine 1 cup Brown Sugar 3 Eggs 3 cups Flour 2 teaspoons Baking Powder 1/2 teaspoon Mixed Spice 1/2 teaspoon Nutmeg 1/2 teaspoon Cinnamon 1/4 teaspoon Salt 1/4 cup Sorrel juice, rum or wine 1 1/2 cups Sorrel Puree 1/2 Cup Stewed Mixed fruit
To make the Sorrel puree
Click to see How to make Sorrel Puree.
To make the Fruit puree
Wash and Soak fruits in 1/2 cup of rum, wine or apple juice.
Leave to stand 2 hours to overnight until fruits are soft and plump.
Grind in a blender or food processor.
To make Jamaican Sorrel Fruit Cake
Brush an 8-inch cake pan with butter and lightly dust with flour.
Preheat oven to 180°C (350°F).
Whisk together flour, baking powder, pimento (allspice), nutmeg, cinnamon, salt and set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add half of the flour mixture, fold in gently until well combined.
Add sorrel juice and mix.
Fold in the rest of the flour mix.
Gently fold in Sorrel puree and fruit puree.
Fill prepared pan, smooth top and bake for 1 hour, or until a skewer inserted in the centre comes out clean.
Cool in the pan on top of a wire rack then turn out of the pan.
Serve with a Sorrel drink, Virgin Pina Colada, Easy Homemade Lemonade, Beetroot Juice Mocktail, Cucumber drink (Cucumber Agua Fresca), Afterglow Mocktail.
Notes
- Use a mixture of currants, raisins, cherries & prunes or some of them.
- Red food colouring can be added especially if the colour of your sorrel is not very deep red.
- White sugar also works fine.
- The sorrel pulp leftover from making sorrel (Zobo) drink can be used in making Jamaican Sorrel Fruit Cake.
- You can add crushed nuts of choice to your delicious cake.
Jamaican Sorrel Fruit Cake
Ingredients
Sorrel Puree
- Click for recipe
Fruit Puree
- 1 cup of mixed fruits (currants, raisins, cherries & prunes*)
- ¼ cup rum (wine or fruit juice)
Sorrel Cake
- 1 cup Butter or Margarine
- 1 cup Brown Sugar
- 3 Eggs
- 3 cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Mixed Spice
- ½ teaspoon Nutmeg
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ cup Sorrel juice (rum or wine)
- 1 ½ cups Sorrel Puree
- ½ Cup Stewed Mixed fruit
Instructions
To make the Sorrel puree
- Click to see How to make Sorrel Puree.
To make the Fruit puree
- Wash and Soak fruits in 1/2 cup of rum, wine or apple juice.
- Leave to stand for 2 hours to overnight until fruits are soft and plump.
- Grind in a blender or food processor.
To make Jamaican Sorrel Fruit Cake
- Preheat oven to 180°C (350°F).
- Brush an 8-inch cake pan with butter and lightly dust with flour.
- Whisk together flour, baking powder, pimento (allspice), nutmeg, cinnamon, salt and set aside.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add half of the flour mixture, fold in gently until well combined.
- Add sorrel juice and mix.
- Fold in the rest of the flour mix.
- Gently fold in Sorrel puree and fruit puree.
- Fill prepared pan, smooth top and bake for 1 hour, or until a skewer inserted in the centre comes out clean.
- Cool in the pan on top of a wire rack then turn out of the pan.
- Serve with a Sorrel drink, Virgin Pina Colada, Easy Homemade Lemonade, Beetroot Juice Mocktail, Cucumber drink (Cucumber Agua Fresca), Afterglow Mocktail.
Notes
- Use a mixture of currants, raisins, cherries & prunes or some of them.
- Red food colouring can be added especially if the colour of your sorrel is not very deep red.
- White sugar also works fine.
- The sorrel pulp leftover from making sorrel (Zobo) drink can be used in making Jamaican Sorrel Fruit Cake.
- You can add crushed nuts of choice to your delicious cake.
If you like my Jamaican Sorrel Fruit Cake, you will also enjoy my Healthy Beetroot Cake, Moist Fruit Cake, Jamaican Grater Cake And Jamaican Beef Patty.
Do you have any comments, questions or suggestions, please leave a comment below.
Subscribe to the blog for instant notifications of new recipes.
Please share this recipe using the share buttons.
Follow on Instagram: @thepretendchefofficial, Twitter: @thepretendchef Facebook: https://web.facebook.com/thepretendchef/, Pinterest: https://www.pinterest.com/thepretendchef/
