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Coffee Fruit Cake Recipe

Coffee Fruit Cake Recipe

Ingredients: Makes one 25 cm / 10 in cake

450g/1 lb caster (superfine) sugar
450 g/1 lb stoned (pitted) dates, chopped
450 g/1 lb raisins
450g/1 lb sultanas (golden raisins)
100 g/4 oz glace (candied) cherries, chopped
100g/4 oz chopped mixed nuts

450 ml strong black coffee

120 ml oil
100 g/4 oz golden (light corn) syrup
10 ml/2 tsp ground cinnamon

5 ml/1 tsp grated nutmeg
A pinch of salt
10 ml/2 tsp bicarbonate of soda (baking soda)
15 ml/1 tbsp water
2 eggs, lightly beaten
450 g/1 lb plain (all-purpose) flour
120 ml/4 fl oz sherry or brandy


Bring all the ingredients except the bicarbonate of soda, water, eggs, flour and sherry or brandy to the boil in a heavy-based pan. Boil for 5 minutes, stirring continuously, then remove from the heat and leave to cool.
Blend the bicarbonate of soda with the water and add to the fruit mixture with the eggs and flour. Spoon into a greased and lined 25 cm/10 in cake tin (pan) and tie a double layer of greaseproof (waxed) paper round the outside to stand above the top of the tin. Bake in a preheated oven at 160C/325F/gas mark 3 for 1 hour. Reduce the oven temperature to 150C/300F/gas mark 2 and bake for a further 1 hour. Reduce the oven temperature to 140C/275F/gas mark 1 and bake for a third hour. Reduce the oven temperature again to 120C/250F/gas mark 1/2 and bake for a final hour, covering the top of the cake with greaseproof (waxed) paper if it begins to brown too much. When cooked, a skewer inserted in the centre will come out clean and the cake will begin to shrink away from the sides of the tin. Sprinkle with the sherry or brandy and leave to cool in the tin for 15 minutes, then turn out on to a wire rack to finish cooling.

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