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1
Put oven rack in middle position and preheat oven to 250u00b0F.
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2
Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
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3
Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
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4
Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
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5
Stir together coffee and baking soda in a small bowl until dissolved.
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6
Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
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7
Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
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8
Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
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9
Fold in dried fruit mixture.
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10
Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
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11
Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
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12
Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
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13
Peel off foil and cool cakes completely, about 3 hours.
