Preheat oven to 180°C (350°F).
Brush an 8-inch cake pan with butter and lightly dust with flour.
Whisk together flour, baking powder, pimento (allspice), nutmeg, cinnamon, salt and set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Add half of the flour mixture, fold in gently until well combined.
Add sorrel juice and mix.
Fold in the rest of the flour mix.
Gently fold in Sorrel puree and fruit puree.
Fill prepared pan, smooth top and bake for 1 hour, or until a skewer inserted in the centre comes out clean.
Cool in the pan on top of a wire rack then turn out of the pan.
Serve with a Sorrel drink, Virgin Pina Colada, Easy Homemade Lemonade, Beetroot Juice Mocktail, Cucumber drink (Cucumber Agua Fresca), Afterglow Mocktail.