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
Scale
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.
