Celebrating Christmas Ezine Vol. 1, Issue 2

Chocolate Fruit Cake
Makes 1 (9-inch) ring

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 unsifted 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.

Blueberry Coffee Cake

2 cups flour
1 cup sugar
4 teaspoons baking powder
1/8 teaspoon salt
2 each eggs -- beaten
1/2 cup salad oil
1/4 cup milk
1 teaspoon vanilla
2 cups fresh or thawed frozen blueberries -- drained
Crumb Topping:
1/4 cup softened butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon

In mixing bowl combine flour, sugar, baking powder and salt. Add eggs,
oil, milk and vanilla. Beat until smooth. Fold in blueberries. Pour
into greased 2-quart mold. Combine crumb toping ingredients and
sprinkle on top of batter. Place in slow-cooking pot. Cover mold with
4 or 5 paper towels. Cover pot and cook on high 3 to 4 hours. Cool on
rack for 5 minutes. Remove from mold. Serve warm.