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Measure the peel and fruits into a large bowl adding the nuts, brandy, rose water, honey, vanilla extract and spices mixing together with a large metal spoon. Cover and leave overnight to allow the flavors to combine. Using a hand mixer, cream the sugar and softened butter until light and fluffy.
In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool. In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended.
It needs only a few basic ingredients. Preheat the oven to 325 degrees Fahrenheit / 160 degrees Celsius. Line an 8*3 inch pan with baking paper and dust with flour. Sift together all-purpose flour + baking powder + salt and keep aside. In another bowl, beat together butter + sugar until soft and fluffy.
Cinnamon-pecan swirls and a chocolaty drizzle enhance this tender coffee cake. —Gaytha Holloway, Marion, Indiana Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
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