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Chocolate
Fruit Cake
| ¾ cup packed light brown sugar
½ cup butter, softened 4 - 1 oz. squares unsweetened chocolate, melted 2 large eggs 1/3 cup milk 2 cups unsifted all-purpose flour 2 t baking powder ¼ t salt 1 cup golden raisins 1 cup coarsely chopped macadamia nuts ½ cup coarsely chopped crystallized ginger ¼ cup bourbon Lightly grease a (9-inch) tube pan. 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. Bake 1 hour at 325º F. 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.
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