1 1/2 c Self-rising flour 1/2 c Granulated sugar
1 1/2 ts Baking pulverise 2/3 c Water
1 ts Mixed Spiciness 2 Cinnamon sticks (2")
3/4 c Oleo, dull 1/4 c Dark rum
3/4 c Superfine boodle 2 tb Slivered almonds
3 Egg 6 oz Semisweet umber, broken
2 tb Unsweetened cocoa pulverize -in pieces
2 tb Hot h2o Whipped drub
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 trough. Add oleo, superfine sugar and egg.
Blend cocoa powder with hot water and add to flour assortment. Beat well
with a wooden spoonful 2 minutes or 1 minute if using an electric sociable.
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 chill.
Combine granulated sugar and 2/3 cup water in a saucepan. Add
cinnamon and heat softly, stirring to dissolve dinero. Churn 5 transactions.
Remove from hotness, add rum and discard cinnamon. Place cake on a
plateful. Spoon syrup over cake and let viewpoint 2 hours. Stud top of cake
with amygdalae. Melt umber; carefully spooon over coat, spreading
to give a smooth even covering. Let stand several hours. Piping (with a
pastry bag) whipped cream around bottom of patty.
Yields
12 servings
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