Ladies and Gentlemen, do I have a treat for you! Today, I am excited to reveal my secret recipe for Coffee Fruitcake that is perfect for any occasion. Whether it’s the Christmas season or a special celebration, this cake is sure to satisfy your cravings with its rich flavors and moist texture.
As a self-proclaimed avid coffee drinker, I knew that there had to be a way to incorporate my beloved beverage into my favorite dessert-fruitcake. So, I decided to experiment with a few of my trusted ingredients that I know will complement the coffee flavor perfectly.
This Coffee Fruitcake recipe not only embodies the tastes of traditional fruitcakes but also transports you to an entirely different world of unique flavors. It has become a staple in my household during the festive season, and now I wish to share this delightful recipe with all of you.
So, put on your aprons, and let’s get baking! The aroma of baked goods and freshly brewed coffee is sure to waft through your kitchen in no time. Get ready for an unforgettable experience that will tantalize your senses and leave you wanting more.
Why You’ll Love This Recipe
Are you looking for a delicious and unique dessert to impress your guests or simply satisfy your sweet tooth? Look no further than this coffee fruitcake recipe! This recipe is a twist on the classic fruitcake, adding a rich coffee flavor that will tantalize your taste buds.
One of the best things about this coffee fruitcake is the variety of dried fruits it contains. With raisins, dried currants, and mixed dried fruits, every bite is bursting with flavor and texture. And don’t worry about the alcohol – while rum or brandy are traditionally used to soak the dried fruit, they can be added to the batter at the last minute for a non-alcoholic version.
In addition to its delicious taste, this recipe is also incredibly easy to make. Using a large bowl and an electric mixer, you can quickly whip up the batter – even if you’re not an experienced baker. Plus, with simple ingredients like all-purpose flour, baking powder, molasses and light brown sugar, this fruitcake can be made with items you likely already have in your pantry.
Not only is this coffee fruitcake perfect for Christmas, but it’s also versatile enough to be enjoyed year-round. Try serving it as a dessert after dinner or slice it up for a special breakfast treat. And don’t forget to pair it with a warm cup of iced coffee for an extra special touch.
So why not try something new and add this unique coffee fruitcake recipe to your repertoire? You won’t regret it!
Here is a list of ingredients you’ll need for the coffee fruitcake recipe:
- 2 cups mixed dried fruits (raisins, currants)
- 1/2 cup candied fruit
- 1/2 cup iced coffee
- 1/2 cup molasses
- 1 tablespoon unsalted butter
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons rum or brandy (optional)
Make sure to have all these ingredients on hand before starting the recipe. Substitutions and variations are possible, but it’s important to keep the basic measurements and ratios to ensure success in making this delicious coffee fruitcake.
The Recipe How-To
Now, let’s dive into the fun part – making this delightful coffee fruitcake recipe! There are few steps to follow to ensure that your cake turns out perfectly moist and delicious.
Before starting on the recipe, it is essential to prepare all the ingredients. Start by preheating the oven to 350°Fahrenheit (177°Celsius). Then, grease a loaf pan with butter or coconut oil and dust it lightly with flour. This step prevents the cake from sticking to the sides of the pan while baking.
Make the Batter
Add the light brown sugar and the unsalted butter to a large bowl, and cream them together using an electric mixer until fluffy. Add in two large eggs one at a time, mixing well after each addition. In a separate bowl, combine all-purpose flour, baking soda, nutmeg, ground cloves, salt, and cinnamon. Gradually add this dry mixture to the creamed butter-sugar-egg mixture, alternating with 2 tablespoons of molasses. Continue mixing until all ingredients are combined into a smooth batter.
Fold in the Dried Fruits
Now for the star ingredient – the dried fruit mixture! Get your hands on 2 cups of mixed dried fruits – including raisins and currants- you can add an additional touch of flavor by mixing in some chopped nuts like walnuts or almonds. Fold them into the batter slowly, ensuring that each piece is coated well in batter.
Bake It Up
Pour the completed batter into your prepared loaf tin, smoothing out its surface evenly. Pop it into your preheated oven for about 1 hour and 15 minutes until it is baked all through. You can check whether it’s done by inserting a toothpick into its center to see if it comes out clean. Once baked, take it out of the oven and allow it to cool in the tin for about 10 minutes.
While that lovely coffee fruitcake is still warm, make sure to indulge it with a little alcohol boost! Combine about 1/2 cup of rum brandy or baileys into a small bowl. Use a fork to pierce several holes on top of the cake before gently pouring the alcohol over it. Allow it to absorb for 2-3 minutes.
Serve and Enjoy!
After soaking up the hot splashes of awesomeness, transfer your coffee fruitcake to a wire rack and let it cool down completely for best results. Transfer the cake from the loaf pan, sit back, grab yourself some iced coffee, slice it up, and taste the flavorful goodness of your hard work! Optionally serve it alongside a dollop of whipped cream or garnish with candied fruit.
Now that you have followed these simple steps, you are well on your way to enjoying an amazing coffee fruitcake dessert !
Substitutions and Variations
Are you looking to switch up this coffee fruitcake recipe? Here are some substitutions and variations to consider:
– Spices: Try swapping out the nutmeg and cloves for ginger or cardamom for a different flavor profile.
– Alcohol: If you don’t have rum or brandy, try using Baileys for a unique twist. You can also omit the alcohol altogether if you prefer a non-alcoholic cake.
– Flour: Instead of all-purpose flour, you can use self-raising flour or a blend of all-purpose flour and baking powder.
– Dried fruits: The recipe calls for raisins and dried currants, but you can use any dried fruits you have on hand, such as apricots, cherries or cranberries. You can also add candied fruit for an extra burst of sweetness.
– Coffee flavor: To amp up the coffee flavor in this cake, use 2 cups of strong coffee instead of iced coffee. Alternatively, you could try adding chocolate chips or cocoa powder for a mocha twist.
Don’t be afraid to get creative with this recipe! Substituting ingredients can lead to some delicious surprises. Just keep in mind that altering the recipe may affect the final outcome, so be sure to follow the directions carefully.
Serving and Pairing
Once your coffee fruitcake is ready, it’s time to serve and enjoy this delightful treat! This cake is perfect for afternoon tea or as an after-dinner dessert. I recommend pairing it with a hot cup of coffee, of course! The combination of the sweet and spicy notes in the cake with the bitterness of the coffee is simply perfect.
If you are feeling extra indulgent, drizzle some Baileys over the cake before serving. This will add a wonderful creamy flavor that complements the fruit and spices in the cake.
Alternatively, you can serve your coffee fruitcake with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture will balance out the dense texture and sweetness of the cake.
Finally, if you have any leftovers (which I doubt will happen), you can store in an airtight container at room temperature for up to a week. You can even freeze your coffee fruitcake for up to 3 months! But trust me, once your family and friends taste this delicious coffee fruitcake, it won’t last long enough to make it into the freezer.
Make-Ahead, Storing and Reheating
After baking, you can store the coffee fruitcake for up to a month in an airtight container. To enhance the flavours of the cake, feed it with alcohol every week. You can use rum, brandy or Baileys for this purpose.
If you are planning on making the cake ahead of time, bake it a week before you need it and let it cool completely before storing it. This allows the cake to settle into its sweet, boozy flavour.
If you prefer to freeze your coffee fruitcake, wrap it tightly in plastic wrap and double layer of foil. The cake can be frozen for up to three months in the freezer. When thawing, remove all wrappings first and allow the cake to come to room temperature before serving.
Reheating individual slices is easy. Simply place them on a microwave-safe plate and heat for 20-30 seconds until warm. Another option is to wrap a slice of cake in foil and reheat in an oven at 300°F (150°C) for 10-15 minutes.
Whether you serve this delightful coffee fruitcake at teatime or as a dessert after a lovely meal, it is sure to impress your guests. With its rich flavor and moist texture, this recipe is perfect for any occasion!
Tips for Perfect Results
To achieve a perfect coffee fruitcake, I’ve got a handful of tips to help you along the way.
First and foremost, it’s important to use high-quality ingredients. This includes unsalted butter, light brown sugar, and fresh eggs. When it comes to the dried fruits, try to find the best quality mixed dried fruit you can. It’ll make all the difference in taste and texture.
When creaming the butter and sugar together, ensure you beat them until they’re light and fluffy. This is an important step that shouldn’t be rushed. Take your time to reach the right consistency.
When adding the eggs, make sure they’re at room temperature before adding them in one at a time while continuing to beat the mixture.
Another important tip is to add the alcohol last minute. Although it’s tempting to add it right away, adding it just before baking ensures that the cake will be packed with flavor but won’t taste too boozy.
Make sure to measure all ingredients accurately as baking is a science that requires precision for perfect results.
Before adding the dried fruit, toss them with a little bit of flour. This will keep them from sinking to the bottom of the cake during baking.
Don’t overmix your batter as this will develop gluten which can lead to a dense fruitcake instead of a moist one. Add in some coffee or chocolate for additional flavor and moisture!
Lastly, make sure your oven is preheated before putting in your cake for an even bake. And don’t forget to test with a toothpick before taking out of the oven – this will ensure your cake is cooked through!
Follow these tips for perfect results every time with this delicious coffee fruitcake recipe!
Now that you mastered the instructions to make this scrumptious coffee fruitcake recipe and have all the tips for perfect results, let’s move on to some frequently asked questions. Here are some answers to clear up any doubts you may have about the recipe.
Why was fruitcake outlawed?
In Europe during the early 1700s, laws were put into place prohibiting the consumption of fruitcakes due to their excessive sweetness, which was deemed immoral.
What two ingredients help fruitcake last longer?
Combining the three ingredients of sugar, low moisture, and high-proof spirits creates a food that can last for an extended period of time, such as fruitcakes which are known for their remarkably long shelf life.
What is the best liquor to soak fruitcake in?
For preparing fruitcakes, it is recommended to use potent and savoury alcoholic beverages with a high ABV. Such as rum, brandy, or whisky to enhance their flavour. In case you desire a citrusy taste, an orange liqueur is a feasible option. Alternatively, cherry brandy and amaretto could be other great options to consider.
What is the difference between fruitcake and Christmas cake?
Fruit cakes and Christmas cakes differ in their ingredients, with the latter typically including pudding while the former uses butter. Nevertheless, there are exceptions to this, such as Christmas cake variations that include butter. One example of a well-liked Christmas cake recipe is the Whisky Dundee or the traditional Scottish Christmas cake.
What makes coffee cake different?
If you’re looking for a scrumptious breakfast treat, coffee cake might be the perfect option for you. It’s a delicious single-layer cake loaded with cinnamon and topped with streusel made from sugar, butter, and flour. To make it even more mouth-watering, you can add fruit, and blueberries are the usual choice. Sometimes, the streusel is added as a filling, giving it an extra layer of sweetness.
What do you put on fruitcake to keep it moist?
If you want your fruitcake to be perfectly moist, try soaking a muslin or cheesecloth in rum, brandy or fruit juice. After wrapping it around the cake, cover it tightly with aluminum foil. This will ensure that the cake absorbs the delightful flavors and moisture from the cloth.
In conclusion, this coffee fruitcake recipe is a perfect way to add some festive flair to your holiday season. With its rich flavors and decadent texture, it is sure to satisfy your sweet tooth and impress your guests. And with the flexibility of substitutions and variations, you can customize this cake to your personal preferences, making it an ideal choice for any occasion.
We recommend that you follow our tips and tricks for perfect results, including preheating your oven and adding alcohol last minute. And don’t forget to serve and pair your coffee fruitcake with a hot cup of iced coffee for the ultimate sensory experience.
Whether you’re celebrating Christmas, serving dessert at a dinner party, or just indulging in some old-fashioned baking, this recipe is sure to be a crowd-pleaser. So why not add it to your repertoire today? Trust us, once you taste this delicious cake, you’ll be hooked!
Coffee Fruitcake Recipe
- 3 1/2 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 lb dried currants or 3 1/3 cups dried currants
- 1 lb raisins or 3 cups raisins
- 1 cup lukewarm strong coffee
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 4 large eggs
- 1 cup molasses (not robust or blackstrap)
- Put oven rack in middle position and preheat oven to 250°F.
- Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
- Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
- Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
- Stir together coffee and baking soda in a small bowl until dissolved.
- Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
- Add eggs, 2 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.
- Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
- 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 pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
- Peel off foil and cool cakes completely, about 3 hours.