Fruitcake from Pastry Chef Liz Lane of Isa’s Bistro in Asheville, North Carolina. This cake is a more traditional version packed with currants, dates and jelly but with an added infusion of molasses and coffee. This recipe makes a few cakes so that you can give a couple away as gifts and keep one for yourself.
recipe 
yields
4 loaves, approximately 32 servings
1 pound butter
1½ pounds brown sugar
1½ pounds flour
2 teaspoons nutmeg
1 teaspoon mace
1 teaspoon clove
2 teaspoons cinnamon
1 teaspoon baking soda
1 tablespoon baking powder
3 pounds raisins
2 pounds currants
1 pound citron
1 pound dates
10 eggs
1 cup molasses
1 cup cold coffee,Juice and zest of 2 oranges,Juice and zest of 1 lemon
1 cup jelly
¼ pound sliced almonds
Ingredients
steps
- Preheat oven to 275 degrees.
- Using stand mixer with paddle attachment, cream together butter and sugar until light and fluffy.
Sift together all dry ingredients, and toss with fruit in large bowl.
Mix together molasses, coffee, orange and lemon juices and zest and jelly in another bowl. - Add eggs individually to butter mixture, mixing well between each addition.
Add one third of dry ingredients to butter mixture and mix until combined. - Add half of wet ingredients to mixture and mix until combined. Alternate remaining dry and wet ingredients, ending with dry.
- Butter loaf pans and line bottom with parchment paper. Pour batter into pans filling ¾ of way to top.
- Sprinkle almonds on top and cover with buttered piece of parchment.
- Place in oven and bake 3 to 4 hours. Remove top paper last half hour to help dry.
Date Published: 12.10.15
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- From Pastry Chef Liz Lane of Isa's Bistro in Asheville, North Carolina
