Gingerbread Fruitcake
Ever wonder what would happen if dense gingerbread and dark fruitcake got together? This.
It was called coffee fruitcake in a 2005 issue of Gourmet, but doesn’t taste like coffee – you could swap orange juice, or grape juice, which is what my mom used when she made fruitcake decades ago. Or anything, really – but the coffee really does intensify the deep, slightly bitter gingerbread, which contrasts well with the loads of dried currants and raisins. You could, of course, stir in some other dried fruit – I was tempted to add slivered dried apricots, figs and cherries, and may next time, but it is tempting to stick with the ease of just raisins.
If you haven’t managed to make fruitcake yet, there’s still time! It tastes better after a day or two on the countertop.

Oh my goodness that sounds amazing!
Om nom nom nom you are the QUEEN of culinary mashps, Julie. I am going to stay up late trying this out. Thanks!
I meant mashups! I should not nog and comment, apparently!
Great Recipe I love it. And the using of coffee in the recipe it makes double the fun.
Could I make one 9×5 loaf and then how many small loaf pans would you suggest? How long would you cook the small loaf pans?
Thank you!
Could I make this receipt in mini loaf pans. If so, how long would I need to cook them? I made this recipe last year and LOVED it!
Meant to say Recipe – not receipt!
Mini loaf pans would bake in the same time as muffins… about 20-25 minutes, depending on their size?