Fruitcake with Coffee

What an interesting fruitcake this is. But let me tell you, I loved the addition of coffee because it gives the final result a bit of a darker color. I didn’t think it does anything for the taste. One recommendation for this fruitcake is to mix the dried fruits with 1 tablespoon of all-purpose flour in a bowl before adding it to the batter. This will help hold the fruit and allow it to spread well in the batter instead of sinking to the bottom.

Ingredients:

• 1/2 cup butter, at room temperature

• 1/2 cup granulated sugar

• 1 cup all-purpose flour

• 1/4 cup brewed coffee

• 3 eggs

• 1/2 tablespoon lemon juice

• 1 teaspoon baking powder

• 1/8 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon mace

• 1/2 cup mixture of almonds and macadamia nuts, roughly chopped

• 1 cup mixture of dried fruit all chopped (currents, figs, dates, pineapple and orange peel)

Yields: 1 9-inch loaf

Prep Time: 30 minutes

Cook Time: 2 hours

Method:

1. Preheat oven to 275°F.

2. In a mixing bowl, cream the butter with the sugar.

3. Add the flour alternating with the coffee.

4. Add the eggs one at a time until each egg is well incorporated.

5. Add the lemon juice and baking powder. Mix for about 5 minutes. Add the remaining spices.

6. Remove the bowl, and with wooden spoon, mix in the nuts and the dried fruit.

7. Place in a parchment lined 9-inch loaf pan and bake for 2 hours.