There are a few different theories on why fruitcakes in the US have become a point of humor and derision. Some equate their density to a doorstop, others find their sometimes-odd assortment of dried fruits to be cloyingly sweet. But not all fruitcake recipes should be given such short shrift! Brandi’s coffee fruitcake, for example, infuses a fairly standard cake batter with delicious java and simple dried currents. The key is to bake it low and slow, producing a dense and delectable dessert that would only be made more delicious by an accompaniment of even more coffee … of course.
Watch as she crafts this cake at the direction of a heckling camerawoman!
Recipe: Coffee Fruitcake
- 1 3/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking soda
- 1 stick of unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1/2 cup molasses (not robust or blackstrap)
- 1/2 cup strong coffee — at room temperature
- 1 box dried currants
- Put the oven rack in the middle position and pre-heat the oven to 250F. Prepare loaf pan by lightly greasing with butter or oil.
- In a large bowl, sift together flour, cinnamon, salt, cloves, nutmeg and baking soda.
- In another large bowl, beat butter an sugar together until light and fluffy.
- Add the eggs and molasses to the butter and sugar, then incorporate well.
- Add the coffee and beat until well-blended.
- Slowly add the dry ingredients and beat until smooth.
- Fold the dried fruit into the batter.
- Fill the loaf pans and then bake for about 2 3/4 hours, until a skewer comes out cleanly. Your cake may sink slightly in the center after cooling.