introduction
This cake uses dried fruit, nuts, butter, and spice. It sits well with tea or coffee. If you like dense cake with fruit, try a different roll like German chocolate cake roll for another small treat.
why make this recipe
Make this cake for a warm, old-time taste. It lasts for days and gets more rich when you wait. You can make it for a holiday, a gift, or a calm day at home.
how to make Authentic German Fruit Cake
Follow clear steps and take time to mix well. First mix dry things, then cream butter and sugar, then add eggs. Fold in fruit and nuts and pour into a pan. If you want a soft swap, look at a light cheese cake like the almond ricotta cake for a soft end note.
Ingredients :
- 2 cups mixed dried fruits (raisins, currants, cherries)
- 1 cup chopped nuts (hazelnuts, almonds, or walnuts)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup rum or orange juice
- Zest of 1 lemon
- Zest of 1 orange
You can pre-measure the fruit and nuts and set them by the bowl like in some small fruit treats such as apple crisp mini cheesecakes.
Directions :
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
- Stir in the mixed dried fruits, nuts, rum, and citrus zests.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for about 60-75 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before serving.
You can match the bake time to the test like for other dense cakes such as a simple blackberry cheesecake style 2 that needs time and care.
how to serve Authentic German Fruit Cake
Slice the cake thin. Serve with tea, coffee, or a spoon of plain cream. The cake tastes better at room heat. You can warm a slice for a short time for a soft feel. Try a fresh berry on the side like a plain blackberry cheesecake has on the plate.
how to store Authentic German Fruit Cake
Wrap cool cake in foil or place in a sealed box. Keep at room heat for 2 to 3 days. For more time, put the cake in the fridge for up to two weeks. You can also freeze slices for up to three months; thaw overnight in the fridge.
tips to make Authentic German Fruit Cake
- Soak the fruit in rum or orange juice for one hour for more taste.
- Chop nuts small so they mix well.
- Do not over mix the batter; mix until just combined.
- Test the cake with a toothpick at 60 minutes and add more time if needed.
- Let the cake cool before you cut it to keep a clean slice.
variation (if any)
- Use all orange juice if you want no alcohol.
- Add candied peel for more citrus bite.
- Swap nuts for only almonds or only walnuts to change the nut taste.
- Add a light sugar glaze for a sweet shine.
FAQs
Q: Can I use all white sugar instead of brown sugar?
A: Yes. Brown sugar gives more deep taste, but white sugar works.
Q: Do I need to soak the dried fruit first?
A: You do not have to, but soaking in rum or juice makes the fruit soft and full of taste.
Q: Can I bake this in a loaf pan instead of a Bundt pan?
A: Yes. Bake time may change. Check with a toothpick after 50 minutes and add time as needed.
Q: How long will the cake stay moist?
A: If you wrap it well, it will stay moist for many days. The flavor grows after one day.
Q: Can I make this cake dairy free?
A: You can use a plant butter and plant milk to make it dairy free. The bake will work the same.
Conclusion
This Authentic German Fruit Cake gives a warm, rich taste. You can make it for a meal, a gift, or a calm day at home. For a quick read on the cake history and notes on the dish, see this short guide: German fruitcake is traditional and delicious.
Print
Authentic German Fruit Cake
- Total Time: 105 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, dense cake made with mixed dried fruits, nuts, and spices, perfect for serving with tea or coffee.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, cherries)
- 1 cup chopped nuts (hazelnuts, almonds, or walnuts)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup rum or orange juice
- Zest of 1 lemon
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
- Stir in the mixed dried fruits, nuts, rum, and citrus zests.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for about 60-75 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before serving.
Notes
For enhanced flavor, soak the dried fruit in rum or orange juice for an hour before mixing.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
