Categories: Cakes 
      Yield: 12 servings 
  
  1 1/2 c  Self-rising flour 
  1 1/2 ts Baking powder 
      1 ts Mixed Spice 
    3/4 c  Margarine, softened 
    3/4 c  Superfine sugar 
      3    Eggs 
      2 tb Unsweetened cocoa powder 
      2 tb Hot water 
    1/2 c  Granulated sugar 
    2/3 c  Water 
      2    Cinnamon sticks (2") 
    1/4 c  Dark rum 
      2 tb Slivered almonds 
      6 oz Semisweet chocolate, broken 
           -in pieces 
           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.