Roma's Sorrel Fruit Cake | Christmas cake

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits can reduce sugar content.

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white grape juice

Non-alcoholic options maintain flavor without alcohol.

Put 300 grams of sun-dried sorrel into a deep pot.

Add a bottle of white rum and a bottle of sweet red wine to the pot with the sorrel.

Bring the mixture to a boil and then cover it to let it sit overnight to extract flavors.

After two days, strain the sorrel liquor and keep some for pouring over the cake later.

Grind the soaked dried fruits that have been soaking in the sorrel alcohol for about six weeks.

Cream softened butter with brown sugar until fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla almond extract and rose water.

Combine self-rising cake flour with nutmeg, ginger, cinnamon, and allspice, then fold it into the mixture gradually.

Add the ground fruits to the batter.

Mix in red food color to enhance the cake's color.

Prepare the cake pan with parchment paper and pour the batter in.

Bake at 350°F for about an hour, checking for doneness and covering with foil if the edges brown too quickly.

After baking, pour one cup of the sorrel alcohol over the cake and let it cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens