| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jamaican |
Desserts, Cakes, Ethnic |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Self-rising flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Mixed Spice |
| 3/4 |
c |
Margarine, softened |
| 3/4 |
c |
Superfine sugar |
| 3 |
|
Eggs |
| 2 |
tb |
Unsweetened cocoa powder |
| 2 |
tb |
Hot water |
| 1/2 |
c |
Granulated sugar |
| 2/3 |
c |
Water |
| 2 |
|
Cinnamon sticks (2") |
| 1/4 |
c |
Dark rum |
| 2 |
tb |
Slivered almonds |
| 6 |
oz |
Semisweet chocolate, broken in pieces |
|
|
Whipped cream |
INSTRUCTIONS
Preheat oven to 325'F. (165'C.). Generously grease a 5-cup fluted or plain
tube pan and dust lightly with flour. Sift flour, baking powder and Mixed
Spice into a bowl. Add margarine, superfine sugar and eggs. Blend cocoa
powder with hot water and add to flour mixture. Beat well with a wooden
spoon 2 minutes or 1 minute if using an electric mixer. Turn mixture into
prepared pan. Bake in preheated oven 1-1/4 hours or until well risen and
cake begins to shrink from edges of pan. Carefully turn out cake onto a
wire rack and cool.
Combine granulated sugar and 2/3 cup water in a saucepan. Add cinnamon and
heat gently, stirring to dissolve sugar. Boil 5 minutes. Remove from heat,
add rum and discard cinnamon. Place cake on a plate. Spoon syrup over cake
and let stand 2 hours. Stud top of cake with almonds. Melt chocolate;
carefully spooon over cake, spreading to give a smooth even coating. Let
stand several hours. Pipe (with a pastry bag) whipped cream around bottom
of cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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