1) Preheat the oven to 350°F. Lightly grease a full-size (10- to 15-cup) Bundt pan.
2) Beat the butter and sugar in a large bowl until smooth.
3) Add the eggs one at a time, beating well after each addition.
4) In a separate bowl, whisk together the flour, baking powder, salt, and spices.
5) In another bowl, mix the cold coffee and evaporated milk or cream.
6) Add the dry ingredients to the butter mixture alternately with the coffee, beginning and ending with the dry ingredients. Scrape the bottom and sides of the bowl once everything is added, and mix briefly, just until smooth.
7) Stir in the pecans, raisins, currants, and chocolate.
8) Spoon the batter into the prepared pan, leveling it as best you can.
9) Bake the cake for 55 to 65 minutes, until a cake tester or toothpick inserted into the center comes out clean, or with just a bit of melted chocolate.
10) Remove the cake from the oven, wait 10 minutes, then loosen the edges with a spatula and turn it out onto a rack.
11) Brush the cake all over with the simple syrup, Kahlua, brandy, or a combination. This step is optional, but adds to the cake's flavor and moistness.
12) Serve the cake at room temperature. Keep any leftovers wrapped airtight at room temperature, or freeze.
Yield: 1 large cake, about 16 servings.