From the Kitchen #07: Gingerbread Cake

It's like that molasses cookie, in cake form.

I used to make this rich and spicy cake only with lemon frosting, but when there were fresh hibiscus buds at the farmers’ market, it sent my wheels turning: What about some kind of hibiscus glaze, one that called to mind the beauty of sorrel, a drink popular—as Korsha Wilson recently wrote—in many Caribbean countries during this season?

And because I ha…