1/2 teaspoon instant coffee
1/2 cup boiling water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter or margarine, softened
1 cup confectioners' sugar
3 large eggs
1/2 cup honey or maple syrup
2 1/2 cups raisins
1 cup candied fruits mixed
1 cup chopped almonds or hazelnuts
1/2 teaspoon instant coffee
1/2 cup boiling water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter or margarine, softened
1 cup confectioners' sugar
3 large eggs
1/2 cup honey or maple syrup
2 1/2 cups raisins
1 cup candied fruits mixed
1 cup chopped almonds or hazelnuts
Dissolve the instant coffee in boiling water
Let it cool
Pare the flour mixture with baking soda, cinnamon, nutmeg, and cloves
Set aside
In a large mixing bowl, cream together the butter or margarine and confectioners' sugar until smooth
Add the eggs one at a time, beating well after each addition
Mix in the coffee mixture with honey or maple syrup
Alternate adding the dry ingredients to the egg mixture, beating slowly after each addition
Fold in the raisins, candied fruits, almonds or hazelnuts, and nuts or seeds
Grease a cake pan (24 cm diameter) with butter and dust with flour
In a large baking dish, place warm water with a depth of 3 cm
Bake at a low temperature (150°C) for 2 hours or until a toothpick inserted in the center comes out clean
Remove from oven and let cool
To store: Wrap in aluminum foil and keep in a fresh, dry place
It can be stored for 1-2 months if desired.
