Soak the raisins, prunes, and figs in wine overnight.
Preheat the oven to 340°F
Spray an 8-inch bundt pan with cooking spray. Set aside.
Combine the wine with the dried fruit mixture, almonds, and ¼ cup of walnuts in a blender or food processor; cover. Blend until a thick paste forms. Set aside.
Mix the flour, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl. Whisk until well combined. Set aside.
Place the butter in a large bowl.
Add the condensed milk; continue mixing for 3 minutes.
Add the vanilla extract, coffee mixture, and lemon zest. Continue mixing at medium speed.
Reduce the mixer speed to low; add 2 eggs and half of the flour mixture.
Add the remaining 3 eggs; add the remaining flour mixture. Continue mixing and scraping the inside of the bowl with a silicone spatula until everything is well incorporated. Add the molasses; mix for 30 seconds.
Add the dried fruit paste to the mixture along with the remaining ¼ cup of walnuts. Using your hands, stir until the ingredients are well mixed.
Pour the mixture into the prepared bundt pan. Cover with aluminum foil.
Bake for 1 hour. Remove the aluminum foil; bake for an additional 20 minutes or until a toothpick inserted into the cake comes out clean.
Chill for 1 hour in the mold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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