Donald D. Wilson of Sidney, British Columbia, writes: "Your recipe for coffee fruitcake ("The Way We Were," October 2005) reminded me of something our family calls Aunt Maggie's Boiled Raisin Cake. My wife, Frances, claimed she could make the cake just as well as her Aunt Maggie. Frances and I have been married for over 55 years, but guess who has made the cake during all that time?"
Raisins, currants, and candied orange peel bring bursts of sweetness to this rich coffee-flavored cake.
·Raisin mixture can be boiled and cooled 1 day ahead and kept, covered, at room temperature. ·Cake 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.
Recipe information
Total Time
6 hr
Yield
Makes 16
Ingredients
Special Equipment
Preparation
Step 1
Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.
Step 2
Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350°F. Generously butter tube pan.
Step 3
Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.
Step 4
Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.
Step 5
*Available at chefshop.com.
