Yield: 12 servings
|1½ cup||Self-rising flour|
|1½ teaspoon||Baking powder|
|1 teaspoon||Mixed Spice|
|¾ cup||Margarine, softened|
|¾ cup||Superfine sugar|
|2 tablespoons||Unsweetened cocoa powder|
|2 tablespoons||Hot water|
|½ cup||Granulated sugar|
|2 \N||Cinnamon sticks (2\")|
|¼ cup||Dark rum|
|2 tablespoons||Slivered almonds|
|6 ounces||Semisweet chocolate, broken in pieces|
|\N \N||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 1-¼ 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 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.