Recipe - Jamaican Chocolate Cake

1 One half cup Selfrising flour
1 One half teaspoon Baking powder
1 teaspoon Mixed Spice
Three fourths cup Margarine, softened
Three fourths cup Superfine sugar
3 Eggs
2 tablespoon Unsweetened cocoa powder
2 tablespoon Hot water
One half cup Granulated sugar
2/3 cup Water
2 Cinnamon sticks (2")
One fourth cup Dark rum
2 tablespoon Slivered almonds
6 ounce Semisweet chocolate, broken
in pieces
Whipped cream

Preheat oven to 325'F. (165'C.). Generously grease a 5cup 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 1One fourth 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