Recipes

Coffee Fruitcake

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Coffee Fruitcake

Coffee Fruitcake

amanda

Equipment

  • Stand Mixer with Paddle Attachment (Dough Whisk) - A high-powered stand mixer with a stainless steel paddle attachment, ideal for mixing ingredients in baking projects like coffee fruit cake.

  • Silicone Baking Mat Set (13x18 Inches) - A set of silicone baking mats, perfect for rolling out dough and ensuring a consistent thickness when preparing fruitcake.

  • Digital Kitchen Scale (Grams) - A digital kitchen scale that helps in measuring ingredients accurately for baking recipes, including the precise weighing of nuts and fruits.

  • Digital Food Scale (Ounces) - A digital food scale for precise measurement, useful in baking to measure ingredients like flour and sugar.

  • Meat Thermometer (Oven-Safe) - An oven-safe meat thermometer that can also be used to check the temperature of baked goods like fruit cake.

  • High-Speed Blender (1200W) - A high-speed blender capable of crushing nuts and fruits for fruitcake fillings or tops.

  • Electric Oven / Convection Oven - An electric oven or convection oven is essential for baking the cake, allowing you to roast nuts and evenly bake your fruitcake.

  • Cooling Rack Set (3x) - A cooling rack set that helps in letting your baked fruitcake cool evenly after cooking.

  • Digital Oven Thermometer (Oven) - A digital oven thermometer to monitor your oven's temperature for perfect baking results.

  • Cake Pan (9x13 Inches) - A 9x13-inch cake pan, ideal for baking a large fruitcake or multiple smaller ones.

  • Nut Roaster (12x8 Inches) - A nut roasting tray that can be used to pre-roast nuts and fruits for your fruitcake recipe.

Ingredients

  • 3 1/2 cups 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 (3 1/3 cups)

  • 1 lb raisins (3 cups)

  • 1 cup lukewarm strong coffee

  • 1 teaspoon baking soda

  • 2 sticks (1 cup) unsalted butter, softened

  • 2 cups packed light brown sugar

  • 4 large eggs

  • 1 cup molasses (not robust or blackstrap)

  • 2 (9- by 5- by 3-inch) loaf pans

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
2

Instruction 2

Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
3

Instruction 3

Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
4

Instruction 4

Beat together with 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.
5

Instruction 5

Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
6

Instruction 6

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.
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