1 1/2 cups all-purpose flour
1 cup unsalted butter or vegetable shortening
2 large eggs
3 cups sugar
1 teaspoon salt
1 teaspoon active dry yeast
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup cold coffee
1/2 cup honey or maple syrup
1 cup chopped walnuts or pecans
2 cups raisins
2 cups chopped dried cranberries, with skin
1 1/2 cups all-purpose flour
1 cup unsalted butter or vegetable shortening
2 large eggs
3 cups sugar
1 teaspoon salt
1 teaspoon active dry yeast
1 teaspoon baking soda
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup cold coffee
1/2 cup honey or maple syrup
1 cup chopped walnuts or pecans
2 cups raisins
2 cups chopped dried cranberries, with skin
Preheat oven to medium (170°C)
Grease a round cake pan, 27 cm in diameter
In a large bowl, beat the butter and eggs together until well combined
Add the flour, sugar, salt, and spices, mixing until just combined
Add the nuts, raisins, and cranberries, mixing until they are evenly distributed
Beat on low speed with an electric mixer until all ingredients are incorporated, scraping down the sides of the bowl as needed
Pour the batter into the prepared pan, spreading it evenly
Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean
Let the cake cool completely before wrapping in plastic wrap
Serve at room temperature.
