Sorrel Cake

This recipe I have stumbled upon and is definitely a new addition to the Culinary Delights of Trini's.

The innovativeness of our Trinbago people really makes me proud.

This cake is a must try and is similar to our traditional black cake recipe without adding the browning since the sorrel gives the cake a bit color.

Here goes the recipe; try it, and I am looking forward to your feedback and pictures also.


2 cups, strained sorrel pulp (the pulp can be saved from previously made sorrel to add to the cake)
1/2 cup mixed peel

Sorrel Pulp & Fruits

1 teaspoon vanilla
1 teaspoon almond essence
1/8 teaspoon red food coloring powder
1 teaspoon almond essence
1/8 teaspoon red food coloring powder
1/2 pound flour
1 cup sugar
1 1/2 sup raisins
6 eggs
1 cup cherry brandy
1/4 teaspoon nutmeg
1/2 pound butter
3 teaspoon baking powder
1 teaspoon cinnamon
1 cup rum

Method:
Combined minced fruit with blended pulp and then add essence, cherry brandy and rum to the mixed fruit
Cream butter and sugar until fluffy and add whisked eggs to the butter mixture
Add fruits and coloring to the mixture as well as combine all other dry sifted ingredients
Mix well and pour into greased tin and bake (at 200 degrees F) until golden brown and sides leave the pan
Finish off by pouring remaining liquor over the cake to moisten the cake
Now enjoy the fruit of your labor!




Sorrel Cake