GWJamaica Cook Book

Ingredients

1⁄2 lb raisins
1⁄2 lb prunes, pitted
1⁄2 lb currants
1⁄4 lb mixed peel
2 bottles tropical rhythms sorrel ginger or
4 cups home-made Sorrel
1 cup red wine
1⁄2 cup rum
1 lb hello margarine
1 lb granulated sugar
8 eggs
3 tbsp browning
1 tsp orange rind
4 tsp vanilla
2 tsp almond essence
2 tsp lime juice
1 lb flour
1⁄2 lb bread crumbs
3 tsp baking powder

Preparation

Blend fruits in one bottle of tropical rhythms sorrel Ginger, red wine and rum, then set aside. Cream margarine and sugar until light and fluffy. Add eggs gradually and beat in thoroughly. Add browning, orange rind, vanilla, almond essence and lime juice to the creamed mixture. Add blended mix fruits to the mixture. Combine flour, bread crumbs, baking powder and mix well. Add 1/2 of the dry ingredients to the creamed mixture while cutting and folding. Use some of the other Tropical Rhythms Sorrel Ginger to adjust consistency. Add remaining dry ingredients to the mixture and remaining Tropical Rhythms Sorrel Ginger. Mix well. Pour batter into a prepared baking tin and put to bake at 180°C/350°F for 1 hour or until done.