Ingredients :
1) Butter or margarine - 1/2 cup.
2) Eggs - 2, large.
3) Baking powder - 5 tsp.
4) Milk - 2/3 cup.
5) Almond extract - 1/2 tsp.
6) Sugar - 2/3 cup.
7) All-purpose flour - 1 1/2 cup.
8) Toasted wheat germ - 1/2 cup.
9) Vanilla - 1 tsp.
10) Grated rind/a lemon half.
11) Chopped dried fruit - 2 cup.
12) Flour - 2 tbsp, for dredging fruit.
13) Icing sugar - A little, to sprinkle on top for garnish.
Also needed:
Two mixing bowls.
Instructions :
1) Turn up the oven temperature to 350 degree F.
2) Pour butter into one mixing bowl. Add in sugar and combine well until the mixture is fluffy.
3) Add in eggs and beat, one at a time, until mixed well.
4) Pour flour, baking powder and wheat germ into the other bowl and mix well.
5) Pour vanilla, almond extract and lemon rind into the milk and combine.
6) Add dry ingredients to creamed mixture alternating with milk until combined. Add in flavored dried fruits.
7) Butter and flour a 2-quart tube pan. Scoop up and lay batter into this.
8) Bake batter for close to an hour or until a toothpick inserted in the middle of the cake comes out clean.
9) Leave the cake in the pan to cool for 10 minutes. Transfer cake to a rack and let cool.
Ingredients :
1) Semi-sweet Chocolate - 8 oz.
2) Cream cheese - 1lb.
3) Sugar - 3/4 cup.
4) Eggs - 4.
5) Vanilla extract - 1 tsp.
6) Sour cream - 1 1/2 cup.
For whipped cream topping:
1) Heavy Cream - 1/2 cup.
2) Sugar - 1 tbsp.
3) Sour cream - 1/4 cup.
4) Kahlua - 1 tbsp.
5) Chocolate curls (for garnish).
Also needed:
A mixer, a springform pan, a small bowl and a spoon.
Instructions :
1) Turn up the oven temperature to 300 degrees F.
2) Lay chocolate in the top of a double boiler and melt over hot water. Give it some time to cool.
3) Blend cream cheese and sugar in a mixer.
4) Add in eggs and vanilla. Continue to mix until smooth.
5) Add in chocolate and sour cream. Blend well.
6) Pour the mixture into a greased and floured 9-inch springform pan and bake for about half-an-hour or until the outer edge is set and the inner centre is still smooth and shiny.
7) Switch off the oven. Leave the door slightly open, and let the cake cool in the oven for about an hour.
8) Transfer to a refrigerator and chill.
9) Take out 3-5 mins before needed. Remove the pan sides before serving.
For whipped cream topping:
1) Pour cream into a small bowl and whip cream until you see firm peaks.
2) Pour in sugar, sour cream and liquer. Beat.
3) Scoop whipped cream mixture using a spoon and pour over cake.
4) Sprinkle chocolate curls on the top of the cake for garnish. Chill until you serve.