• Yield: 12 servings
  • 1 1/2 c Self-rising flour
  • 1/2 c Granulated sugar
  • 1 1/2 ts Baking powder
  • 2/3 c Water
  • 1 ts Mixed Spice (allspice?)
  • 2 Cinnamon sticks (2")
  • 3/4 c Margarine, softened
  • 1/4 c Dark rum
  • 3/4 c Superfine sugar
  • 2 tb Slivered almonds
  • 3 Eggs
  • 6 oz Semisweet chocolate, broken in pieces
  • 2 tb Unsweetened cocoa powder
  • 2 tb Hot 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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Submitted 6/13/05.
Source: Recipesource
Submitted By: Meryl
Jamaican Chocolate Cake