Submitted by: Dori from St Paul, MN
Cut the dates into thirds, halve the cherries. Place all fruit and peel in a bowl, sift the flour, salt, spices & soda over fruit and mix with fingers. Using a second bowl and mixer, Cream the butter. Add the sugar to the butter gradually and beat until light and fluffy. Add eggs, one at a time, to butter and sugar mix, and mix well after each. Using a wooden spoon or spatula to stir, add the flour, molasses and coffee alternately (two rounds of additions). Pour batter into 4 - 6 small paper loaf or bundt shaped pans (grease these pans a head oftime). Bake for approximately 1 hour in a slow (275 F) oven, until toothpick inserted into cake comes out clean. When the cakes have cooled, use a wooden skewer to poke holes in the cake, 1 -1.5 inches apart. Then pour wine over the cake (2-4 tablespoons), letting it seep in. Wrap in waxed paper and store in fridge. In a day or two, unwrap the cakes and pour wine over the cakes again. Rewrap the loaves and store in the refrigerator for 3-4 weeks before serving.
You can buy premade candied fruit and peel, or make your own.