Chocolate Fruit Cake
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
4 (1-ounce) squares unsweetened chocolate, melted
2 large eggs
1/3 cup milk
2 cups un-sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup golden raisins
1 cup coarsely chopped macadamia nuts
1/2 cup coarsely chopped crystallized ginger
1/4 cup bourbon
1) Preheat oven to 325 degrees F. Lightly grease a (9-inch) tube pan.
2) Beat together brown sugar, butter, chocolate, eggs and milk in large bowl
with electric mixer large bowl until fluffy. Add flour, baking powder and
salt; beat until combined. Fold in raisins, macadamia nuts and crystallized
ginger. Transfer mixture to greased tube pan.
3) Bake 1 hour or until golden brown and surface springs back when gently
pressed. Cool to room temperature on wire rack. Wrap in cheesecloth soaked
in bourbon; rewrap tightly and refrigerate at least 1 week before cutting.
Makes 1 (9-inch) ring