Cakes and sweet things
CRUISING CAKE #1(BOILED FRUIT CAKE)
2 1/2 cups mixed fruit, 1/2 cups mixed peel, 1 teaspoon mixed spice, 1 cup sugar, 1/2 cups butter, 1 teaspoon Bicarbonate of Soda, 1 cup water, 1 cup plain flour, 1 cup S.R. flour, 2 eggs
Place all except flour into a saucepan and bring to the boil for 1 minute only. Cool and add flours and eggs. Pour into a lined cake tin.
Bake at 180 degrees C for 1 - 1 1/2 hours or until cooked when tested with a skewer.
CRUISING CAKE #2 ( CHOCOLATE CAKE)
1 3/4 cups SR flour, 1 1/4 cups sugar, 1/2 cup cocoa, 1/2 teaspoon bicarbonate of Soda, 1/4 teaspoon salt, 1/2 cup melted butter, 1 cup milk, 2 eggs.
Place all dry ingredients into a bowl and combine. Add butter and milk and beat well, then add the 2 eggs one at a time. Beat well after each one. Pour into large lined cake tin and bake in a moderate oven 45 minutes or until cooked.
300ml cream, 200g dark chocolate, 1/4 cup brown sugar, 4 egg yolks, 1 tablespoon Grand Marnier (or liqueur to taste) 1 teaspoon vanilla, 2 teaspoons grated orange rind, 60g butter.
Heat cream in pan until bubbles form but do not boil. Place chocolate, egg yolks, sugar, vanilla orange rind into a blender, Pour in hot cream and blend for 1 minute.Drop butter in gradually and continue to blend until smooth. Pour into 8 small serving glasses. Refrigerate for 1 - 2 hours before serving.
You can change the flavours in this by changing the liqueur (eg coffee, substitute orange rind with teaspoon coffee powder and brandy or Kahlua)