A Jamaican Christmas celebration is not complete without the traditional Jamaican Christmas fruit cake and sorrel. Fruit cake is a dark and spongy cake that is rich in flavors from rum soaked fruits. It is very popular during Christmas time and is most often served with sorrel. Jamaican sorrel is a shrub which bears small pink flowers distinctively flavored, with a delicate aroma and a rich crimson color. The romantic Jamaican food destinations of Couples Resorts, ensures that while on vacation during this festive season, you are treated to the rich culture of the island of Jamaica.
Want to make this delicious recipe at home? Give it a shot and let us know how it turns out!
Jamaican Christmas Fruit Cake & Sorrel Cocktail
Christmas Sorrel Cocktail
- Sorrel (sepals)- 3 lbs
- Ginger -1 lb
- Water 5 liters (about 20 cups)
- Sugar to taste
- A few grains of pimento (allspice) (optional)
- White rum (optional)
- Wash and peel, then grate the ginger.
- Place grated ginger, water and pimento in a large pot, and bring to a boil. Let boil for 5 minutes.
- Wash the sorrel and add to the pot. Ensure there is enough water to cover the sorrel. Let boil for another 5 minutes. Turn off the heat, and allow the mixture to steep for 12 to 24 hours.
- After the mixture has steeped, strain the off the liquid and discard the sepals. Sweeten the liquid with sugar to taste, and add rum if desired. Refrigerate and serve chilled.
The health benefits of Jamaican sorrel seem to be numerous. It contains flavanoids, compounds which are antioxidants which aid to deter certain cancers, bolster the immune system, and promote youthful looking skin. Sorrel is also a good source of Vitamins A and C.
Jamaican Fruit Cake
- Butter- 1 Lb
- Sugar- 1lb
- Flour- 1lb
- Breadcrumbs- 1lb
- Baking Powder- 2tsp
- Eggs- 1 Dozen
- Mixed Peel- ½ Lb
- Orange Juice- ½ Cup
- Browning- 3 Tbsp
- Wine & Rum to glavor (red label wine or over proof rum)
- Place fruit in a large jar at least a day (longer if possible) in advance, pour wine and rum over fruit, so that it is completely covered. Cover jar and leave fruit to soak.
- Mixed Spice- 1 Tsp
- 2tsp Vanilla
- 1tsp Rose Water
- 1tsp Cinnamon Powder
- Cream butter and sugar in a very large mixing bowl. Add browning. Add 4 cups of soaked fruit, stirring in with a large wooden spoon.
- Beat eggs until light and frothy (10 to 15 minutes). Add rose water, vanilla mixed spice and cinnamon powder.
- Add egg mixture and orange juice to butter mixture, fold in well. Fold soaked fruit into this mixture. (Any leftover fruit can be left to soak until the next time you bake!)
- Gradually fold in flour mixture. Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
- Grease baking pans and line with grease paper. Grease and flour lined pans. Pour mixture into tins and bake for 2 hours in a slow oven, 300-350 F. Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
- Check cakes from time to time, as baking times may vary. Cakes are ready when a toothpick or skewer inserted in centre comes out clean, or almost clean.
- To store the cake for a few weeks, keep moist by pouring Red Label wine on the top, and wrapping tightly in plastic wrap and aluminum foil.
Vanilla Rum Sauce
- Heavy Cream- 1 Liter
- Sugar- 180 Grams
- Egg Yolks- 10
- Cornstarch & Appleton Rum- 1 Tsp
- Boil the cream with sugar
- Whisk egg yolk with cornstarch
- Temper yolk mixture ( add a little bit of warm mixture to egg)
- Add yolk mixture to cream. Whisk until thickened and add rum to taste