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Old-Fashioned German Fruit Cake

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  • Author: Mariem
  • 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

Units Scale
  • 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.

Find it online: https://wowrecipesfood.com/old-fashioned-german-fruit-cake/