Kopikala Fruitcake
Dive into the rich, aromatic delights of Kopikala Fruitcake, a modern twist on a traditional classic. Infused with strong brewed coffee and brightened by zesty orange, this moist and flavorful fruitcake blends warm spices like cinnamon and nutmeg with a medley of dried fruits and crunchy nuts for a perfect balance of sweetness and texture. The addition of coffee lends depth and complexity, setting this fruitcake apart from the usual. Easy to prepare in just 20 minutes, it bakes to perfection in one hour, making it an irresistible choice for holiday gatherings or any special occasion. Serve it fresh or let the flavors develop further by storing it for a couple of days—the choice is yours. Whether enjoyed as a festive treat or a cozy dessert, this Kopikala Fruitcake is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 3 large Eggs
- 0.75 cup Strong brewed coffee
- 1 teaspoon Vanilla extract
- 2 cups Mixed dried fruits (e.g., raisins, cranberries, chopped apricots)
- 0.75 cup Chopped nuts (e.g., walnuts or pecans)
- 1 tablespoon Orange zest
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch (23 cm) loaf pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the brewed coffee and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the mixed dried fruits, chopped nuts, and orange zest until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, leveling the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Optional: Wrap the fruitcake in plastic wrap and store it for 1-2 days to allow the flavors to deepen before serving.
Nutrition Facts
Calories |
4140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 603.2 g | 219% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 353.8 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 491 mg | 38% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3600 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
