COFFEE FRUITCAKE
Make and share this Coffee Fruitcake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 3h30m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 250°F.
- Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
- Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
- Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
- Stir together coffee and baking soda in a small bowl until dissolved.
- Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
- Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
- Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
- Fold in dried fruit mixture.
- Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
- Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
- Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
- Peel off foil and cool cakes completely, about 3 hours.
Nutrition Facts : Calories 444.5, Fat 10.6, SaturatedFat 6.2, Cholesterol 61.6, Sodium 212.4, Carbohydrate 86.7, Fiber 3.2, Sugar 59.6, Protein 5.4
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