Brewin’ with Brandi: Coffee Fruitcake

Coffee Fruitcake RecipeThere 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

Ingredients

  • 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

Directions

  1. 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.
  2. In a large bowl, sift together flour, cinnamon, salt, cloves, nutmeg and baking soda.
  3. In another large bowl, beat butter an sugar together until light and fluffy.
  4. Add the eggs and molasses to the butter and sugar, then incorporate well.
  5. Add the coffee and beat until well-blended.
  6. Slowly add the dry ingredients and beat until smooth.
  7. Fold the dried fruit into the batter.
  8. 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.

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