Updated: May 18
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
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
Preheat oven to 275°F.
In a mixing bowl, cream the butter with the sugar.
Add the flour alternating with the coffee.
Add the eggs one at a time until each egg is well incorporated.
Add the lemon juice and baking powder. Mix for about 5 minutes. Add the remaining spices.
Remove the bowl, and with wooden spoon, mix in the nuts and the dried fruit.
Place in a parchment lined 9-inch loaf pan and bake for 2 hours.