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    JAMAICAN CHOCOLATE CAKE


    Source of Recipe


    My files

    List of Ingredients




    1½ cups Self-rising flour
    1½ teaspoons Baking powder
    1 teaspoon Mixed Spices
    3/4 cups Margarine, softened
    3/4 cups Superfine sugar
    3 Eggs
    2 Tablespoons Unsweetened cocoa powder
    2 Tablespoons Hot water
    ½ cup Granulated sugar
    2/3 cup Water
    2 Cinnamon sticks (2")
    ¼ cup Dark rum
    2 Tablespoons Slivered almonds
    6 oz Semisweet chocolate, broken in pieces
    Whipped cream

    Recipe



    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 Spices 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.

 

 

 


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