Ingredients
2
cups raisins
2
cups golden raisins
2
cups candied red and green cherries
1
cup cut-up candied pineapple
1
cup cut-up dates
1
cup slivered blanched almonds
16
oz. semisweet chocolate, chopped
3
cups all purpose or unbleached flour
1 1/2
teaspoons baking powder
1 1/2
teaspoons cinnamon
1
teaspoon ginger
3/4
teaspoon salt
1/2
teaspoon nutmeg
1/2
teaspoon cloves
1 1/4
cups firmly packed brown sugar
1
cup butter, softened
6
eggs
1/4
cup molasses
1/3
cup cold strong coffee
Preparation
Heat oven to 300°F. Generously grease and flour three 8x4-inch loaf pans. In very large bowl, combine raisins, golden raisins, cherries, pineapple, dates, almonds and chocolate; mix well.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, cinnamon, ginger, salt, nutmeg and cloves; mix well. Sprinkle over fruit; stir to coat and separate fruit. Set aside.
In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in molasses. (Mixture may look curdled). Pour over fruit mixture; mix well. Stir in coffee until well mixed. Spoon and spread into greased and floured pans.
Bake at 300°F. for 1 1/4 to 1 1/2 hours or until loaves are deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. Wrap tightly in plastic wrap or foil. Store in refrigerator for up to 1 month or freeze for up to 3 months.
