Sorrel- Rum Cake Recipe

Let’s forget for a minute that this sorrel- rum cake is the best cake I have ever baked. This decadently boozy treat was baked to celebrate my new mixer. Now don’t get me wrong. I’ve owned and burnt out plenty of mixers over the years. Hand mixers, stand mixers, no names, and brand names I’ve owned my share. And just about every year I lose a mixer in the middle of a big baking session. This year, after much comparison shopping, I decided to invest in a KitchenAid stand mixer and hopefully end burnout once and for all.

The minute the mixer hit the kitchen counter I felt compelled to bake something to mark the occasion. Of course, I needed an adult cake to commemorate my very adult purchase. I happened to have a potful of sorrel petals leftover from steeping Christmas sorrel + plenty of rum for spiking said sorrel. And that is how this sweet moist delicacy flecked with bits of sorrel petals and soaked with vanilla-infused rum syrup happened. The step by step sorrel- rum cake recipe is below.

Having baked hundreds of cakes over the years, I assure you that a mixer (hand or stand) will net you better results than wrist & whisk every time.

Sorrel- Rum Cake

Course: Cakes & pastries
Cuisine: Caribbean
Keyword: rum cake, sorrel, Caribbean dessert, dessert, bundt cake
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 16
Calories: 396kcal
Author: ChefSian
Not to be confused with the boozy wine and rum-soaked fruit-filled black cake that is synonymous with Caribbean celebrations. This sorrel- rum cake recipe is a riff on the very popular rum-infused Caribbean pound cake type treat.
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Ingredients

  • 3 C flour
  • 3 ½ tsp baking powder
  • 2 tsp salt
  • C sugar
  • 8 oz butter (2 sticks/ 1 cup)
  • ½ C milk I use oat milk instead of whole milk and it turns out great.
  • 4 lg eggs
  • 2 tsp vanilla extract
  • ½ C rum any dark Caribbean rum will do. I like Appleton
  • ½ – 1 C sorrel petals* Use remnants after steeping

For the Syrup

  • 4 oz butter (1 stick/ ½ cup)
  • 1 C sugar
  • ½ tsp sweet spice *_substitute ¼ tsp each ground cinnamon and ginger for sweet spice
  • ½ C water
  • ½ C rum any dark Caribbean rum will do. I like Appleton
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 325°
    Sift dry ingredients together in a bowl.
  • Begin mixing while slowly stirring in the butter. When mixture becomes crumbly, mix in the milk.
  • Mix in eggs one at a time.
  • Stir in the rum and vanilla. Mix until fully combined and the batter is light and fluffy.
  • Butter and flour bundt cake pan. Arrange half of the sorrel petals in the bottom of the pan.
  • Spread batter into the pan. sprinkle remaining petals on top of the cake. Use a butter knife or toothpick to sink the petals. shake pan to level batter.
  • Place cake in the center of the oven and bake for 50 minutes before checking for doneness. The cake is ready when a toothpick inserted in the center comes out clean. If not done return to the oven and check after 5 minutes. When the cake is done remove from the oven and cool on a rack for 10 – 15 minutes. Poke holes throughout the cake with a raw spaghetti noodle or a toothpick. Drizzle with syrup. Cool at room temperature or in the refrigerator for at least 2 hours before serving.

While the cake bakes…

  • In a small saucepan, combine the butter, sugar, water, and spice over low heat. Stir well. Allow mixture to simmer until it becomes bubbly. Once the syrup begins to bubble. remove from the heat and stir in rum and vanilla. drizzle over cake.

Nutrition

Calories: 396kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 593mg | Potassium: 69mg | Fiber: 1g | Sugar: 32g | Vitamin A: 885IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
sorrel- rum cake

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