Chocolate Chunk Christmas Cake

Heat oven to 300°F. Generously grease and flour three 8x4-inch loaf pans. In very large bowl, combine raisins, golden raisins, cherries, pineapple, dates, almonds and chocolate; mix well.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, cinnamon, ginger, salt, nutmeg and cloves; mix well. Sprinkle over fruit; stir to coat and separate fruit. Set aside.

In large bowl, combine brown sugar and butter; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in molasses. (Mixture may look curdled). Pour over fruit mixture; mix well. Stir in coffee until well mixed. Spoon and spread into greased and floured pans.

Bake at 300°F. for 1 1/4 to 1 1/2 hours or until loaves are deep golden brown and toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. Wrap tightly in plastic wrap or foil. Store in refrigerator for up to 1 month or freeze for up to 3 months.