Aunty Donna Sorrel Cake Recipe
Discover the ultimate Aunty Donna sorrel cake recipe! Indulge in Caribbean flavors with our step-by-step guide. Your taste buds will thank you!
- Publisher: Recipe Volt
- Cuisine: Caribbean
- Category: Dessert
- Prep Time:
- Cook Time:
- Servings: 10
- Calories: 250 calories
Aunty Donna Sorrel Cake
Aunty Donna's Sorrel Fruit Cake is a delightful twist on the classic fruit cake, infusing it with the vibrant flavors of sorrel, a tangy and slightly tart flower commonly used in Caribbean cuisine. This unique cake combines the rich, dense texture of traditional fruit cake with the refreshing taste of sorrel, creating a dessert that's bursting with flavor.
The recipe typically starts by simmering sorrel petals in water to extract their essence, which adds a beautiful red hue and subtle fruity notes to the cake batter. This infusion process imbues the cake with a distinctively Caribbean flair, making it a beloved treat for special occasions or holiday celebrations.
In addition to sorrel, Aunty Donna's recipe often includes a medley of dried fruits, such as raisins, currants, and chopped apricots, which contribute sweetness, texture, and complexity to each bite. These fruits are soaked in rum or sorrel liqueur beforehand, further enhancing the cake's rich flavor profile.
The batter is typically made with butter, sugar, eggs, and flour, along with warm spices like cinnamon and nutmeg, which complement the fruity notes of the sorrel and dried fruits. Once baked to perfection, the cake is often adorned with a glaze or drizzle, adding a final touch of sweetness and shine.
Aunty Donna's Sorrel Fruit Cake is a beloved dessert that brings together the best of Caribbean flavors in a timeless treat that's perfect for sharing with family and friends. Whether enjoyed during festive gatherings or as a special indulgence, this cake is sure to leave a lasting impression with its irresistible taste and vibrant appeal.
Recipe
Dive into the vibrant world of Caribbean cuisine with our tantalizing recipe for Aunty Donna's Sorrel Cake! Experience the perfect blend of exotic flavors and traditional delights in every slice. Let's bake up some island magic together!
Ingredients
- 2 cups sorrel petals
- 1 cup water
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Method Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a saucepan, bring the water to a boil. Add the sorrel petals and simmer for about 10 minutes. Remove from heat and let it cool. Once cooled, strain the liquid and discard the petals.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sorrel liquid. Mix until well combined. If using, stir in the chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- If desired, poke holes in the warm cake with a skewer and drizzle the rum or sorrel liqueur over the top. Allow the cake to cool completely in the pan before serving.
- Serve slices of sorrel cake with whipped cream or vanilla ice cream for a delightful treat!
Recipe Video
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Rated: 4.9 of 5.0 from 75 reviews.
Recipe Tags: Aunty Donna Sorrel Cake, Aunty Donna Sorrel Cake Recipe, Recipe
Servings
To serve Aunty Donna's Sorrel Cake, follow these steps for a delightful presentation:
- Cooling: Allow the sorrel cake to cool completely in the pan before serving. This ensures that the cake sets properly and is easier to slice.
- Slicing: Once cooled, carefully run a knife around the edges of the cake to loosen it from the pan. Gently transfer the cake onto a serving plate or cake stand.
- Garnish: For an extra touch of elegance, you can garnish the sorrel cake with powdered sugar sifted over the top. Alternatively, you can decorate with fresh sorrel petals or a sprig of mint for a pop of color.
- Accompaniments: Serve slices of the sorrel cake with your choice of accompaniments. Traditional options include whipped cream, vanilla ice cream, or a dollop of crème fraîche. These creamy additions complement the rich flavors of the cake beautifully.
- Beverage Pairing: Consider pairing the sorrel cake with a hot cup of tea, coffee, or even a glass of chilled sorrel drink for a refreshing contrast. The cake's fruity and spiced flavors harmonize well with a variety of beverages, making it a versatile dessert option.
Tips
- Quality Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. This includes fresh sorrel petals, good-quality butter, and flavorful dried fruits.
- Sorrel Infusion: When simmering the sorrel petals in water to extract their essence, allow them to steep for the full recommended time to ensure maximum flavor infusion. Strain the liquid carefully to remove any solids before adding it to the cake batter.
- Soaking Dried Fruits: If using dried fruits like raisins, currants, or apricots, soak them in rum or sorrel liqueur for a few hours or overnight before adding them to the cake batter. This helps plump up the fruits and infuse them with flavor, resulting in a more moist and flavorful cake.
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before creaming them together with the sugar. Room temperature ingredients blend more easily and result in a smoother batter.
- Proper Mixing: Mix the cake batter just until the ingredients are combined. Overmixing can result in a dense and tough cake, so be sure to avoid overworking the batter.
- Even Baking: To ensure even baking, spread the cake batter evenly in the prepared pan and tap the pan gently on the counter to remove any air bubbles. Rotate the pan halfway through baking if your oven tends to have hot spots.
- Cooling Time: Allow the sorrel cake to cool completely in the pan before removing it. This helps the cake set and prevents it from breaking apart when slicing.
- Storage: Store any leftover sorrel cake in an airtight container at room temperature for up to several days. Alternatively, you can freeze the cake for longer storage, tightly wrapped in plastic wrap and aluminum foil.
Ingredient Substitutes
If you need to substitute ingredients for Aunty Donna's Sorrel Cake recipe, here are some options:
- Sorrel petals: If you can't find fresh sorrel petals, you can use dried sorrel petals instead. Rehydrate them by soaking in hot water for about 15-20 minutes before using. Alternatively, you can substitute with other tangy fruits or flowers, such as hibiscus petals or cranberries, though the flavor profile will be slightly different.
- Unsalted butter: If you're out of unsalted butter, you can use salted butter instead, but remember to adjust the added salt in the recipe accordingly. You can also substitute with margarine or a neutral-flavored oil like canola oil, though the texture and flavor may be slightly different.
- Granulated sugar: You can substitute granulated sugar with brown sugar, coconut sugar, or even honey for a slightly different flavor profile. Just keep in mind that using liquid sweeteners like honey may affect the texture of the cake, so you may need to adjust the amount of liquid in the recipe.
- Eggs: If you're vegan or allergic to eggs, you can use egg replacers such as mashed bananas, applesauce, or commercial egg replacer products. Keep in mind that the texture and rise of the cake may be slightly different with egg substitutes.
- All-purpose flour: You can substitute all-purpose flour with whole wheat flour for a healthier option, though the texture may be denser. You can also use gluten-free flour blends if you need to avoid gluten.
- Baking powder: If you're out of baking powder, you can make your own by mixing together 1 part baking soda with 2 parts cream of tartar. Alternatively, you can use self-rising flour and omit the baking powder from the recipe.
- Spices: Feel free to adjust the spices in the recipe according to your taste preferences. You can add more cinnamon or nutmeg for a stronger flavor, or omit them altogether if you prefer a milder taste.
- Nuts: If you're allergic to nuts or prefer not to use them, you can omit them from the recipe altogether or substitute with chopped dried fruits such as apricots, dates, or figs for added texture and sweetness.
Remarks
Get ready to impress your friends and family with this delectable Aunty Donna Sorrel Cake recipe. Whether for a special occasion or a cozy night in, this flavorful treat is sure to delight. Embrace the taste of the Caribbean and enjoy every delicious bite!
