Name: Boiled Raisin Cake
Cook time: 15 min
Total time: 6 hr
Yield: Makes 16
Ingredients: 2 cups brewed coffee (not espresso); 2 1/2 cups jumbo raisins (15 ounces); 2 cups dried currants (10 ounces); 2/3 cup chopped candied orange peel* (4 ounces); 3/4 cup packed dark brown sugar; 3/4 cup granulated sugar; 1 teaspoon freshly grated nutmeg; 1/2 stick (1/4 cup) unsalted butter plus additional for greasing; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt; a 10-inch tube pan (4 1/2 inches high; without a removable bottom)

Donald D. Wilson of Sidney, British Columbia, writes: "Your recipe for coffee fruitcake ("The Way We Were," October 2005) reminded me of something our family calls Aunt Maggie's Boiled Raisin Cake. My wife, Frances, claimed she could make the cake just as well as her Aunt Maggie. Frances and I have been married for over 55 years, but guess who has made the cake during all that time?"

Raisins, currants, and candied orange peel bring bursts of sweetness to this rich coffee-flavored cake.

Cooks' notes:

·Raisin mixture can be boiled and cooled 1 day ahead and kept, covered, at room temperature. ·Cake is best when made at least 1 day ahead (to allow flavors to develop) and can be kept, wrapped in plastic wrap, in an airtight container at room temperature 2 weeks or frozen 1 month.

Recipe notes

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