Ingredients
3-1/4 cups dried currants2-2/3 cups raisins1 cup chopped walnuts2/3 cup chopped candied citron or candied lemon peel4 cups all-purpose flour, divided1 cup butter, softened2 cups packed brown sugar4 large eggs, room temperature1 cup molasses1 teaspoon baking soda1 teaspoon each ground cinnamon, nutmeg and cloves1 cup strong brewed coffee
Preparation
Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside.
Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.
