Ingredients 3 1/2 cups plus 2 tablespoons all-purpose flour 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon ground cloves 1 teaspoon freshly grated nutmeg 1 pound dried currants, (3 1/3 cups) 1 pound raisins, (3 cups) 1 cup lukewarm strong coffee 1 teaspoon baking soda 2 sticks unsalted butter, softened 2 cups light brown sugar, packed 4 large eggs 1 cup molasses, (not robust or blackstrap)
Instructions 1. Put oven rack in middle position and preheat oven to 250. Brush 2 (9- by 5- by 3-inch) loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere. 2. Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl. 3. Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until soda is dissolved. 4. Beat together butter and sugar in a large bowl with electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture. 5. Divide batter between loaf pans and smooth by gently rapping bottom of each pan against counter. 6. Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool in pans on racks 10 minutes, then loosen foil from sides of pans with a knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.
Description Too good to even describe with rave reviews from everyone
This is not anything like the traditional fruit cake with those little red and green things. It is very rich and filling, and I would suggest that the slices be cut in half. I did this and arranged it on a glass pedestal plate and piled unhulled strawberries in the center. The dark, moist cake was a wonderful contrast tastewise and presentation-wise.
Notes
Please don't groan at the word Fruitcake. This is unlike any fruitcake that you have ever tasted. The notes on this recipe say "Fruitcake is best when made at least 1 day ahead(to allow flavors to develop) and can be kept, wrapped in plastic wrap, in an airtight container at room temperature 2 weeks or frozen 1 month". A friend tells me that it really won't keep in the freezer since it tastes wonderful, even when frozen so it may dwindle from the freezer.
Source Gourmet, October,2005
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