Seed the raisins and chop them. Wash the currants and
remove the little stems by vigorously rubbing them in a
coarse towel then shake in a colander. Cut the citron into
small pieces. Sift the flour and spices together so that
they are thoroughly mixed. Rub the butter or shortening
and sugar together until they are foamy. Beat the yolks
until they are thick and lemon-colored, then add them to
the fat and sugar. Add the molasses and coffee and stir
well. Sift a little of the flour over the fruit and add
the rest of it to the cake mixture, beating until smooth.
Add the fruit and lastly fold in the beaten egg whites.
Put in deep cake pans lined with greased paper and bake in
a slow oven (320 degrees F.) for three or four hours. When
cold, frost the top with boiled frosting, maple sugar
frosting, brown sugar frosting, or coffee frosting.
