1 ½ c Self-rising flour
1 ½ ts Baking powder
1 ts Jamaican Spice Mix
¾ c Margarine, softened
¾ c Superfine sugar
2 tb Unsweetened cocoa powder
2 tb Hot water
½ c Granulated sugar
⅔ c Water
2 Cinnamon sticks (2″)
¼ c Dark rum
2 tb Slivered almonds
6 oz Semisweet chocolate, broken in pieces
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 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.