The Recipe Bin: Caribbean - Desserts & Candies



    Jamaican Chocolate Cake
     
     
    1½ cups Self-rising Flour
    1½ tsp Baking Powder
    1 tsp Mixed Spice
    ¾ cup Margarine (Softened)
    ¾ cup Superfine Sugar
    3 Eggs
    2 tbsp Unsweetened Cocoa Powder
    2 tbsp Hot Water
    ½ cup Granulated Sugar
    ⅔ cup Water
    2 Cinnamon Sticks (2")
    ¼ cup Dark Rum
    2 tbsp Slivered Almonds
    6 oz Semisweet Chocolate (Broken In Pieces)
    Whipped Cream
     
     
      • 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 ⅔ 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.

    unknown calories per serving.

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