Author: Felix (Simply Trini Cooking)
Recipe type: Desserts
Cuisine: Fusion, Caribbean
Serves: 1 cake
- 2 cup strained sorrel pulp
- ½ cup mixed peel
- 1 teaspoon vanilla essence or ½ tsp vanilla extract
- 1 teaspoon almond essence or extract
- ⅛ teaspoon red food colouring powder
- ½ pound flour
- 1 cup sugar, granulated
- 1½ cup raisins
- 6 eggs
- 1 cup cherry brandy
- ¼ teaspoon nutmeg
- ½ pound butter, unsalted
- 3 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup rum, distilled, 80 proof
- The sorrel is boiled a bit and strained. (Note: If you're making sorrel drink this Christmas just save some of the sorrel sepals after boiling).
- Mince the sorrel. Wash and dry the fruits. Mince half the fruits. Mix all the fruits with the blended sorrel pulp. Add the almond essence, vanilla essence, pour ¾ cup of the cherry brandy, and ½ cup of the rum on to the mixed fruit.
- Cream butter and sugar until light. Whisk eggs and add to butter mixture. Mix well. Add the fruits and colouring; mix well. Sift together the flour and baking powder. Add the salt, cinnamon, and nutmeg. Stir until smooth.
- Pour into greased tin and bake in a low oven ( 180 degrees F ) until golden brown on the top and when stuck with a knife, it comes out clean. Pour the remaining liquor over the cake (This part is of course optional if you wish to limit the amount of alcohol in the cake).
Recipe © Simply Trini Cooking. All rights reserved