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Jamaican Chocolate Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

Ingredients:
1 1/2  cups  Self-rising flour
1 1/2  teaspoons  Baking powder
1  teaspoon  Mixed Spice
3/4  cup  Margarine, softened
3/4  cup  Superfine sugar
3    Eggs
2  tablespoons  Unsweetened cocoa powder
2  tablespoons  Hot water
1/2  cup  Granulated sugar
2/3  cup  Water
2    Cinnamon sticks (2")
1/4  cup  Dark rum
2  tablespoons  Slivered almonds
6  ounces  Semisweet chocolate, broken
    pieces
    Whipped cream

Directions:
Preheat oven to 325F. (165C.). 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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