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Fruitcake with Coffee

Updated: May 18, 2021

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.


  • 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


  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.

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