War Cake

Instructions

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1. 1 Butter the bottom and sides of an 8-inch round cake pan that's at least 2 inches deep. Line the bottom with parchment paper and grease. Dust the sides and parchment paper with flour and tap out the excess.
2. 2 In a medium saucepan, combine the dried fruit, brown sugar, coffee, and butter. Bring to a boil over medium heat. Continue to boil for 3 minutes. The butter will melt, the brown sugar will dissolve, and the dried fruit will plump. Take the pan off the heat and set it aside for 5 minutes to cool slightly.
3. 3 Sprinkle in the baking soda; the mixture will bubble and foam. Carefully stir the mixture with a silicone spatula. Add the flour, cinnamon, nutmeg, cloves, allspice, baking powder, and salt to the saucepan. Stir with a silicone spatula just until combined and no lumps of dry flour remain.
4. 4 Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean or with a moist crumb or two attached (no wet batter), about 30 minutes. Let the cake cool in the pan for 10 minutes. Run a butter knife around the edge of the cake, then turn it out onto a rack to cool completely, peeling off the parchment. Dust the top of the cake with powdered sugar and serve. Store the cake, covered tightly, at room temperature for up to a week. The cake can be frozen for up to 3 months. After cooling, wrap the cake in one layer of plastic wrap and one layer of aluminum foil. Thaw the cake, still wrapped, in the fridge overnight. Love the recipe? Leave us stars and a comment below!