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1 1/2 c Self-rising flour
1 1/2 t baking powder
1 t Mixed Spice
3/4 c margarine, softened
3/4 c Superfine sugar
3 Eggs
2 T Unsweetened cocoa powder
2 T Hot water
1/2 c Granulated sugar
2/3 c Water
2 Cinnamon sticks (2")
1/4 c Dark rum
2 T 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 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.
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