Coffee Fruitcake

I know. I know. Not everyone loves the Fruitcake. But you have to trust me, this is one fruitcake that won't be used as a murder weapon. Trust me. It is wonderfully moist and simple. Plus it has the added flavour of coffee.

Coffee Fruitcake

Ingredients

2 1/3 cups all-purpose flour

1 1/2 tsp ground cinnamon

3/4 tsp salt

3/4 tsp ground cloves

3/4 tsp grated nutmeg

3/4 lb raisins (350g)

3/4 lb dried currants (350g)

3/4 tsp baking soda

3/4 cup lukewarm, double-strength, brewed coffee

3/4 cup unsalted butter, at room temperature

1 1/2 cups packed brown sugar

3 large eggs

3/4 cup fancy or unsulphured molasses

vegetable oil to grease pans

Directions

Brush 2 loaf pans (5x9 inch size) lightly with oil. Line with foil so that bottoms and insides of pans are completely covered, pressing foil into corners to shape and adhere.

Sift together flour, cinnamon, salt, cloves and nutmeg into a large bowl.

In a medium bowl, toss raisins and currants with 2 tablespoons of flour mixture.

Stir baking soda into coffee.

In a large bowl, using a stand up mixer with the paddle attachment at medium-high speed beat together the butter and sugar until light and fluffy, about 5 - 7 minutes. Scrape sides of bowl. Add eggs one at a time. beating well after each addition. Beat in molasses. Scrape side of bowl. Reducing speed to low, beat in a third of flour mixture until just smooth. Blend in half of the coffee mixture. Beat in third of the flour mixture until just smooth. Blend in remaining coffee. Beat in remaining flour mixture until just smooth.(Basically, alternating between dry and wet always ending with dry). Using a large spatula, fold in raisins and currants.

Divide batter between prepared pans. Gently rap bottom of each pan against the counter to help smooth tops.

Bake in a preheated 250F oven until tester inserted in centre of each cake comes out clean, about 2.5 - 2.75 hours. Cool on rack 10 - 15 minutes. Loosen foil from sides and turn out cakes on to racks. Carefully peel off foil and discard. Cool cakes completely on rack. Wrap in plastic and store at room temperature overnight to allow flavours to ripen. Transfer to airtight containers for storage at room temperature up to 2 weeks.

When ready to serve, dust with icing sugar. I inserted fake holly to give it a more Christmas look. Just remind your tipsy relatives it's not edible...or not.

Merry Christmas and Enjoy!!!

Makes 2 fruitcakes.

Suitable for freezing.

Adapted recipe from Gourmet magazine 1956