3 cups raisins
1½ cups currants
1 cup candied red cherries
1 cup chopped dates
1 cup candied pineapple
1 cup mixed glazed fruit
½ cup walnuts or pecan
¼ cup fancy Barbados molasses
2 cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
½ cup butter, room temp.
½ cup white sugar
¾ cup light brown sugar
¼ cup cold strong coffee
¼ cup marmalade
- Preheat the oven to 300℉.
- Line two greased loaf pans with parchment paper.
- Wash and drain the currants and raisins.
- In a large bowl, mix all the fruit and nuts with 1 cup of flour.
- Cream the butter and sugar in your mixer for about 3 or 4 minutes
- Add the eggs, one at a time and beat each egg until well blended.
- Sift together the remaining flour with the salt and spices.
- Add to the butter mixture and mix well.
- Stir in the floured fruit and nuts and blend gently until well mixed.
- Add coffee and marmalade and stir to incorporate.
- Fill the lined pans and bake for 2 hours or until done.
- When cooled the cakes can be turned out of the pans and wrapped in cheesecloth or an old cotton tea towel that has been thoroughly washed.
- The cake can then be drizzled with ½ cup of your choice of alcohol.
- Wrap the cloth covered cakes tightly in either tin foil or a sturdy plastic bag.
- The cakes can then be stored indefinitely and they improve with aging. You may want to add a second dose of alcohol after a couple of week.