Lemon Chocolate Loaf


  1. Preheat oven to 175˚ Line bottom of loaf pan with baking paper. Set aside.
  2. In a bowl, mix all cake ingredients until smooth. Pour into prepared pan. Bake for 30 minutes.
  3. For rum syrup, combine all syrup ingredients in a sauce pan. Boil for 5 minutes. Pour rum syrup over freshly baked cake. Let cool.
  4. Prepare candied lemon by melting sugar in a pan then adding the lemon slices. Cook over low heat until tender. Remove lemon from syrup and coat with sugar. Cool down before use.
  5. Unmold loaf and top with candied lemon slices.

Makes 8-10 servings.