Prep 30 mins
Cook 3 hrs
There is something different in the world of fruitcake after all. Recipe makes two.
- 3 1⁄2 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 lb dried currants or 3 1⁄3 cups dried currants
- 1 lb raisins or 3 cups raisins
- 1 cup lukewarm strong coffee
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 4 large eggs
- 1 cup molasses (not robust or blackstrap)
- 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.
This recipe is woefully short of flour. The cakes would not set up, and were a total loss. Upon checking another site after my cake fail, I found the same recipe that called for 3 1/2 c of flour. Very expensive error, I will verify all recipes in the future from this site.
I made only one change to this, I used raisins in place of currants and used 1-1/2 cups, and let the cake sit wrapped tightly for 2 days which increased the flavor, this is wonderful, and I look forward to making again, thanks for sharing Annacia!