Hibiscus & Orange flavored Cake (Sorrel Cake)

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I made this delicious Cake made from a Sorrel Reduction. I posted a video previously on how to make Sorrel. The reduction was made by simply boiling the Sorrel down to about 1/3 of its initial volume. All the recipes i was able to find for sorrel cake were more like black cake (fruit cake/Christmas cake) but that’s not what I wanted to make since that is really heavy. This is sort of a hodgepodge of recipes. Below is an approximation of what I used for mine:

CAKE:
¾ cup unsalted butter (you want it to be room temp)
1.5 c sugar
1 tbsp vanilla extract (opt)
3 eggs
2 c all purpose flour
1 tsp baking powder
¾ tsp kosher salt
1 c Sorrel reduction (room temp)
¼ c Tangerine rum (optional).. you could replace this with a few drops of orange extract or adding some finely grated orange zest
TOPPINGS:
I made an Italian meringue buttercream with orange and vanilla, but you can use whatever you desire
Pineapple flowers

I baked the cake at 350 degrees Fahrenheit for approximately 27 min (or until toothpick came out mostly clean)

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