• 3/4 C. packed light brown sugar
• 1/2 C. (1 stick) butter, softened
• 4 1 oz. squares unsweetened chocolate, melted
• 2 large eggs
• 1/3 C. milk
• 2 C. unsifted all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 C. golden raisins
• 1 C. coarsely chopped macadamia nuts
• 1/2 C. coarsely chopped crystallized ginger
• 1/4 C. bourbon

Preheat oven to 325 degrees. Lightly grease a 9" 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 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.