Wash and dry the sultanas and the currants. Wash, dry, pit and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds and slice them lengthwise. Combine fruits and nuts in large bowl.
Grease and line 3 20cm round pans with 4 layers of heavy waxed paper. Grease again. Preheat oven to 135 degrees C.
Sift together flour, baking powder, bicarb soda, salt and spices. Remove 1 cup of this flour mixture and combine with fruit and nuts. Mix until fruit is well coated.
Cream the butter until fluffy. Add essences. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-coloured and beat into the butter mixture. Stir in the molasses and beat together well. Add half of the remaining flour mixture and blend thoroughly.
Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven 3 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.