Make your Christmas holiday celebration extra special with this beautiful Sorrel Bundt Cake: Easy Cake Mix Version recipe. It cuts the bake time in almost less than half the time of a traditional recipe.
The beautiful scarlet red flower is a popular item in Jamaican Christmas tradition. It is used to make our famous Jamaican Sorrel Drink recipe. However, in this recipe blog, we will be using sorrel to make an easy cake mix version of sorrel cake.
Sorrel Cake has become very popular over the last several years. I first learned about this increasingly popular cake from Jamaica’s Humanitarian and Baker, Donna Marie Gowe. She is well-known across the globe for her unique cakes and for helping the poor.
Happy Holidays And A Blessed New Year
I hope you enjoy this easy sorrel cake recipe as much as my family does. Have a Merry Christmas and a Happy New Year filled with joy and a delicious slice of this delectable sorrel cake.
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Easy Cake Mix Version of Sorrel Bundt Cake
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Sorrel Bundt Cake: Easy Cake Mix Version.
- 9 inches Flute or Bundt Cake Pan
- Hand Mixer
- Mixing Bowl
- Measuring cups and spoons
Sorrel Puree Ingredients
- 3½ oz Dried Sorrel (1 pack)
- ¼ cup Jamaican Whiye Rum
- 2½ cups Water
Sorrel Cake Ingredients
- 1 box Duncan Hines Red Velvet Cake Mix
- 3 medium Eggs
- 1 cup Oil
- ¾ cup Water
- 2 tsp. Vanilla extract
- 1 tsp. Almond Extract
- 1½ cup Sorrel Puree
Let's Make The Sorrel Puree
- In a saucepan add the dried sorrel petals, water, and rum. Bring to a boil for about 1 minute, then turn off the heat
- You can use fresh sorrel. However, I was unable to locate any in New York City. If You are lucky to have fresh sorrel; you will need roughly 3 to 4 cups for this recipe.Dried sorrel produces a richer, darker crimson color when boiled and pureed than fresh sorrel. As a result, you'll notice a variation in the tint of red on the cake.
- Scoop the cooked sorrel mixture into a blender. Blend on medium speed until smooth. The flavor of sorrel is particularly tangy. To help balance the sour flavor, you may add a sweetener such as corn syrup, honey, or maple syrup. However, this recipe did not call for a sweetener.
- Allow the sorrel puree to cool further in a glass container. It will thicken as it cools.
Let's Whip Up The Sorrel Cake
- Preheat oven to 350 ℉.
- In a mixing bowl, pour the red velvet cake mix. Add the oil, eggs, and water to the cake mix according to the package instructions. I added the vanilla and almond extract for more flavor.You may use your favorite cake mix flavor. However, I chose to use red velvet because it produces a brighter red color cake.
- Combine all of the ingredients using a hand mixer. Measure 1½ cups sorrel purée. Add to the cake batter and thoroughly combine with a mixer.
- Grease the bundt cake pan with unsalted butter. This is optional, however, I have placed some halved cherries at the bottom of the pan. This is purely for aesthetic purposes.
- Pour the sorrel cake mixture into the bundt cake pan. Double-tap the cake pan onto a hard surface to fill all the air pockets in the batter.
- Place the cake pan in the water bath and bake for 30 to 33 minutes. or until an inserted knife or bamboo skewer comes out clean.
- Remove the sorrel cake from the oven and set it to cool before slicing. Mix ½ rum and red wine in a spray bottle. Spray cake heavily with wine solution as soon after it is removed from the oven.This sorrel cake serves 6 to 8 people.
CAKE MIX SORREL BUNDT CAKE
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