Dulce de Leche and Coffee Cake

Dulce de Leche and Coffee Cake

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20 mins. to Prepare

80 mins. Cooking Time

480 mins. Standing Time standing

580 mins. Total

Servings: 24 servings


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Step 1 of 14

SOAK raisins, prunes and figs in wine overnight.

Step 2 of 14

PREHEAT oven to 350° F.

SPRAY an 8-inch Bundt pan with cooking spray. Set aside.

Step 4 of 14

COMBINE wine/dried fruit mixture, almonds and ¼ cup pecans in blender or food processor; cover. Blend until a thick, grainy paste forms. Set aside.

Step 5 of 14

COMBINE flour, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl. Whisk until thoroughly mixed. Set aside.

PLACE butter in large mixer bowl. Beat at medium speed.

Step 7 of 14

ADD dulce de leche; continue mixing for 3 minutes.

ADD vanilla extract, coffee mixture and grated lemon peel. Continue mixing at medium speed.

Step 9 of 14

DECREASE mixer speed to low; add 2 eggs and half of the flour mixture.

ADD remaining 3 eggs; add remaining flour mixture. Continue mixing and scraping inside of bowl with a silicone spatula until everything is well incorporated. Add molasses; mix for 30 seconds.

Step 11 of 14

ADD dried fruit paste to batter along with remaining ¼ cup pecans. Using your hands, stir until ingredients are thoroughly mixed.

POUR batter into prepared Bundt pan. Cover with foil.

BAKE for 1 hour. Remove foil; bake for an additional 20 minutes or until wooden pick inserted in cake comes out clean.

COOL for 1 hour in Bundt pan. Unmold and serve.

Amount Per Serving
Servings: 24 servings
Calories from Fat120
 %Daily Value*
Total Fat 13g20%
Saturated Fat 6g31%
Cholesterol 70mg23%
Sodium 100mg4%
Carbohydrates 36g12%
Dietary Fiber 3g11%
Sugars 18g
Protein 5g
Vitamin A8%
Vitamin C2%
* Percent Daily Values are based on a 2,000 calorie diet.
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