If you’ve ever wondered how to recreate a truly delightful holiday classic that’s bursting with warm spices and fruity richness, then this German Fruit Cake Recipe is just what you need. This timeless dessert combines tender crumb, a medley of dried fruits, and a subtle hint of cinnamon and nutmeg, making every bite a cozy celebration of flavors. Perfect for sharing with family or enjoying with a cup of tea, this cake is a heartfelt way to bring a little German tradition into your kitchen and your home.
Ingredients You’ll Need
Gathering simple, yet essential ingredients is the first secret to the delicious taste and wonderful texture of this German Fruit Cake Recipe. Each element plays its part, from the soft butter that creates the tender crumb to the fragrant spices that give the cake its signature warmth.
- 1 cup unsalted butter, softened: Provides richness and a moist, tender texture.
- 1 cup granulated sugar: Balances sweetness and helps with the cake’s light crumb.
- 4 large eggs: Bind ingredients together and add structure to the cake.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a subtle sweetness.
- 2 cups all-purpose flour: The foundation for the cake’s texture and body.
- 1 teaspoon baking powder: Gives a gentle lift, creating a soft, airy crumb.
- ½ teaspoon salt: Amplifies the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon: Adds comforting warmth typical of traditional fruit cakes.
- ½ teaspoon ground nutmeg: Contributes a subtle spicy sweet note.
- 1 ½ cups mixed dried fruits: Such as raisins, currants, chopped dates, and candied cherries to pack a juicy, chewy burst in every slice.
- ½ cup chopped nuts: Walnuts or almonds bring a delightful crunch and nutty depth.
- 2 tablespoons rum or orange juice (optional for soaking fruit): Adds moisture and a layer of complexity to the dried fruits.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds a hint of sweetness.
How to Make German Fruit Cake Recipe
Step 1: Prepare Your Pan and Soak the Fruit
Start by preheating your oven to 325°F and greasing a 9-inch round or loaf pan to prevent sticking. If you want to elevate the flavors, soak your dried fruits in rum or orange juice for at least 30 minutes before you start mixing—that little soak makes the fruits plump and juicy, deepening the cake’s character. Be sure to drain the fruits well before folding them in later.
Step 2: Cream Butter and Sugar
Use a large bowl to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step is essential because it creates air pockets that help your cake rise and achieve a tender texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract. This slow mixing keeps your batter smooth and prevents it from curdling.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients ensures even distribution of leavening and spices throughout your cake.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry mixture into your wet batter, mixing just until combined. This helps prevent overworking the batter, which could make the cake tough.
Step 6: Fold in Fruits and Nuts
Delicately fold in the soaked and drained dried fruits along with the chopped nuts. This step is key to ensuring that each slice has the perfect balance of moist fruits and crunchy nuts.
Step 7: Bake to Perfection
Pour the batter evenly into your prepared pan and bake for 55 to 65 minutes. To check doneness, gently insert a toothpick in the center; it should come out clean or with just a few crumbs attached. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Add Finishing Touches
If you like, dust the cooled cake lightly with powdered sugar before serving. This adds a touch of elegance and just a hint of extra sweetness.
How to Serve German Fruit Cake Recipe
Garnishes
Enhance your German Fruit Cake Recipe by garnishing with a few extra dried cherries, a sprinkle of chopped nuts, or even a light glaze of apricot jam. Fresh mint sprigs can add a lovely color contrast and fresh aroma that delight the senses.
Side Dishes
This fruit cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a luscious dessert experience. For a comforting touch, serve alongside a warm cup of spiced tea or coffee to complete the cozy vibe.
Creative Ways to Present
Slice the cake into thick wedges and serve on vintage plates for a charming, nostalgic look. You can also cut smaller cubes and skewer them with seasonal fruits and nuts for a unique party presentation. Wrapping slices in parchment paper with a twine bow makes for a darling homemade gift for loved ones.
Make Ahead and Storage
Storing Leftovers
Store leftover German Fruit Cake Recipe wrapped tightly in plastic wrap or in an airtight container at room temperature. This cake actually improves in flavor after resting for a day or two, giving the spices time to meld beautifully. It will stay fresh for up to five days this way.
Freezing
You can freeze this fruit cake to keep it fresh longer. Wrap the cooled cake securely in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to three months. When you’re ready to enjoy it, thaw slowly in the refrigerator overnight.
Reheating
To refresh your cake after freezing or storing, warm individual slices in the microwave for about 15 to 20 seconds or place the whole cake in a low oven (around 275°F) for 10-15 minutes. This helps revive the moist texture and brings out the warm spices.
FAQs
Can I use other dried fruits besides the ones listed?
Absolutely! The beauty of the German Fruit Cake Recipe is its flexibility. Feel free to use dried apricots, figs, or even dried cranberries to match your taste preferences or what you have on hand.
Is it necessary to soak the dried fruits?
Soaking the dried fruits in rum or orange juice is optional but highly recommended. It plumps up the fruits, adds moisture, and infuses extra flavor, making the cake even more delicious.
Can this cake be made gluten-free?
With a suitable gluten-free flour blend that works well for baking, you can adapt this recipe to be gluten-free. Just make sure your baking powder is gluten-free as well to keep the texture just right.
How long does the cake need to rest before eating?
While you can enjoy the cake once it’s cooled, letting it rest for a day or two wrapped at room temperature enhances the flavors and moistness, truly making it a star at the table.
Can I substitute nuts if I have allergies?
Yes, you can omit the nuts or replace them with seeds such as pumpkin or sunflower seeds for a crunchy element without the allergens. Just be mindful of any cross-contamination if allergies are severe.
Final Thoughts
Making this German Fruit Cake Recipe is like inviting a little piece of German warmth and tradition into your kitchen. Each slice tells a story of comforting spices, luscious dried fruits, and wholesome goodness that’s perfect for any occasion or just a cozy afternoon. I encourage you to give this recipe a try—you might find it becoming your new favorite to bake and share for years to come.
Print
German Fruit Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This traditional German Fruit Cake is a festive dessert packed with mixed dried fruits, nuts, and warm spices like cinnamon and nutmeg. Soft butter and sugar create a fluffy base enriched with eggs and vanilla extract. Soaking the dried fruits in rum or orange juice adds extra moisture and depth of flavor, making this cake perfect for holiday celebrations or any special occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons rum or orange juice (optional for soaking fruit)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Add-ins
- 1 ½ cups mixed dried fruits (such as raisins, currants, chopped dates, and candied cherries)
- ½ cup chopped nuts (such as walnuts or almonds)
For Finishing
- Powdered sugar for dusting (optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch round or loaf cake pan to prevent sticking.
- Soak the Dried Fruits (Optional): If desired, soak the mixed dried fruits in rum or orange juice for at least 30 minutes to add moisture and flavor, then drain well.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg to distribute spices evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Fruits and Nuts: Gently fold in the soaked and drained dried fruits along with the chopped nuts, ensuring even distribution without breaking up the fruits.
- Transfer Batter and Bake: Spread the batter evenly into the prepared cake pan. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely, which helps set the texture and flavors.
- Optional Dusting: Once fully cooled, dust the top lightly with powdered sugar for a decorative and sweet finish before serving.
Notes
- This cake improves in flavor after resting for a day or two, allowing the spices and fruit flavors to meld.
- Store the cake tightly wrapped at room temperature to maintain moisture for up to 5 days.
- For a more festive and authentic German version, use a mix of candied citrus peel and traditional German-style dried fruits.
