|The Recipe Bin: Caribbean - Desserts & Candies|
|Jamaican Chocolate Cake|
|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 1¼ 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 spoon over cake, spreading to give a smooth even coating. Let stand several hours. Pipe (with a pastry bag) whipped cream around bottom of cake.
|Makes approximately 12 servings.|