CookEat Recipe
Coffee, Molasses and Fruit Gem Cakes
Small dark spice cakes with raisins, currants and citron, baked in muffin wells and lightly covered with chocolate icing.
Method
Steps
Step 1
Heat the oven to 180 °C and butter two 12-well muffin pans. Sift two cups flour with the ground spices; sift the remaining quarter cup flour with cream of tartar. Dissolve baking soda in the cooled coffee.
Step 2
Cream butter and brown sugar until lighter. Beat in the two eggs one at a time, then mix in molasses. Alternate the flour mixture and soda-coffee, finishing with dry ingredients; fold in raisins, currants and chopped citron.
Step 3
Spoon batter into each well to about halfway, leaving room for rise. Bake 20–25 minutes per batch, checking with a skewer and extending only until no wet batter remains; cool in the pan briefly, then on a rack.
Step 4
Melt dark chocolate gently with cream and stir smooth. Spread a thin coat over the cooled cakes; let it set before serving. Keep the fruit within the cake rather than adding unrelated decoration.
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