A delightful and flavorful cake filled with mixed dried fruits, nuts, and warm spices, this Old-Fashioned German Fruit Cake is a nostalgic treat. Perfect for the holidays or a special occasion, it captures the essence of traditional baking with its rich flavors and inviting aroma.
Why You’ll Love This Recipe
- It’s a time-honored classic that embodies festive flavors.
- Packed with nuts and dried fruits, it’s a perfect balance of texture and taste.
- Optional aging with rum or brandy enhances the depth of flavor.
- Versatile ingredients allow you to customize with your favorite fruits and spices.
- Great for gifting or enjoying as a dessert centerpiece.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground cloves
- Ground nutmeg
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Molasses
- Buttermilk
- Chopped nuts (walnuts, pecans, or almonds)
- Mixed dried fruits (raisins, currants, or chopped dried cherries)
- Candied citrus peel, chopped
- Optional: Rum or brandy for soaking
Directions
Prepare the Dried Fruits (Optional)
- If soaking fruits, combine dried fruits and candied citrus peel with rum or brandy. Let sit for several hours or overnight. Drain before using.
Prepare the Batter
- Preheat your oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan or a round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the molasses.
- Gradually incorporate dry ingredients into wet ingredients, alternating with buttermilk, starting and ending with the dry mixture.
Fold in Additions
- Gently fold in chopped nuts, soaked dried fruits, and candied citrus peel until evenly distributed.
Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Optional Aging
- Wrap the cooled cake in plastic wrap and store in an airtight container.
- For a traditional flavor, brush the cake with additional rum or brandy every few days and let it age for up to two weeks before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes (plus optional soaking/aging)
Variations
- Fruit Choices: Swap raisins or currants for cranberries or apricots for a different flavor profile.
- Nuts: Use hazelnuts or pistachios for unique textures.
- Glaze: Drizzle a mixture of powdered sugar and orange juice for a tangy finish.
- Spices: Add a pinch of ground cardamom for an aromatic twist.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks.
- Freezing: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
- Reheating: Warm individual slices in the microwave for 10–15 seconds or in a low oven for a few minutes.
FAQs
1. Can I make this cake without alcohol?
Yes, you can soak the dried fruits in orange juice or apple cider instead of rum or brandy.
2. How do I prevent the cake from being too dense?
Ensure the butter and sugar are creamed properly to incorporate air, and avoid overmixing the batter.
3. Can I use gluten-free flour?
Yes, substitute with a gluten-free all-purpose flour blend.
4. What’s the best way to chop nuts and fruits?
Use a sharp knife or a food processor with a gentle pulse setting.
5. Can I skip the aging process?
Yes, the cake is delicious fresh, but aging enhances its flavor.
6. Is molasses necessary?
Molasses adds richness and depth. You can substitute it with dark corn syrup or honey if needed.
7. Can I bake this in a bundt pan?
Yes, adjust the baking time and check for doneness with a toothpick.
8. How do I know when the cake is done?
The top should be firm, and a toothpick inserted in the center should come out clean.
9. Can I add chocolate chips?
Yes, dark chocolate chips pair well with the spices and fruits.
10. What pairs well with this cake?
Serve with whipped cream, vanilla ice cream, or a hot cup of tea or coffee.
Conclusion
This Old-Fashioned German Fruit Cake is a true testament to traditional baking. Rich, flavorful, and customizable, it’s an ideal treat for any festive occasion or as a timeless dessert. Whether you enjoy it fresh or let it age for a deeper flavor, this cake is sure to become a cherished part of your recipe collection.
Print
Old-Fashioned German Fruit Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
Savor the timeless flavors of this Old-Fashioned German Fruit Cake, brimming with dried fruits, nuts, and warm spices. A perfect festive treat to delight your holiday gatherings.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup molasses
- 1/2 cup buttermilk
- Mix-ins:
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup mixed dried fruits (raisins, currants, or chopped dried cherries)
- 1/2 cup candied citrus peel, chopped
- Optional: 1/4 cup rum or brandy for soaking
Instructions
- Optional Soaking:
- Soak the dried fruits and candied citrus peel in rum or brandy for several hours or overnight. Drain before use.
- Prepare the Batter:
- Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan or round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in molasses.
- Gradually incorporate dry ingredients into wet ingredients, alternating with buttermilk. Begin and end with dry ingredients.
- Fold in Additions:
- Mix in chopped nuts, soaked dried fruits, and candied citrus peel until evenly distributed.
- Bake the Cake:
- Pour batter into the prepared pan and smooth the top. Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional Aging:
- Wrap the cooled cake in plastic wrap and store in an airtight container. Brush with rum or brandy every few days and let it age for up to 2 weeks for enhanced flavor.
Notes
- Customize the mix of dried fruits to suit your preference.
- Add a festive glaze by drizzling powdered sugar mixed with orange juice over the cooled cake.
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