Sorrel Bundt Cake: Easy Cake Mix Version.
Not only does this sorrel cake bring a refreshing change to your dessert table, but its vibrant red hue also adds a festive and visually striking element to your holiday celebrations. It's as simple as 1-2-3 to make this sorrel cake. There will be no creaming of butter and sugar. Just combine your favorite cake mix with the sorrel puree and bake for about 30 minutes.
Equipment
- Oven
- 9 inches Flute or Bundt Cake Pan
- Saucepan
- Hand Mixer
- Mixing Bowl
- Blender
- Measuring cups and spoons
- Spoon
- Spatula
Ingredients
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
Instructions
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.
Video
Notes
The remaining sorrel puree was used to make another sorrel cake with Duncan Hines Butter Golden flavor. The color, flavor, and texture of the sorrel cake vary from those of the red velvet cake mix. The cake below has a wonderfully moist texture with a lighter feel. 
The flavor is buttery with sorrel undertones. The hue is certainly not as intensely red. The batter appears pink, but when baked, it turns a purplish-red color. I feel it is reasonable to state that the texture, flavor, and color of sorrel cake will differ according to the type of cake mix used. I enjoy both tastes, but the red velvet sorrel cake has a firmer texture that I prefer. If you make it, could you tell me which cake mix you used or if you made it from scratch? 
The flavor is buttery with sorrel undertones. The hue is certainly not as intensely red. The batter appears pink, but when baked, it turns a purplish-red color. I feel it is reasonable to state that the texture, flavor, and color of sorrel cake will differ according to the type of cake mix used. I enjoy both tastes, but the red velvet sorrel cake has a firmer texture that I prefer. If you make it, could you tell me which cake mix you used or if you made it from scratch?