If you’ve been craving a dessert that’s bursting with warm spices, delightful textures, and a festive flair, this German Fruit Cake Recipe is just what you need. It’s a beautiful celebration of dried fruits soaked to perfection and combined with aromatic spices and nuts. Every bite offers a tender crumb complemented by bursts of chewy fruit and crunchy nuts, making it a perfect centerpiece for any gathering or a cozy afternoon treat. Once you try this recipe, it’s guaranteed to become one of your cherished classics.
Ingredients You’ll Need
The magic of this German Fruit Cake Recipe comes down to simple yet carefully chosen ingredients. Each one plays a crucial role in building layers of flavor, texture, and inviting aroma, making your cake a true delight.
- Mixed dried fruits (1 ½ cups): Raisins, currants, and dried apricots provide a natural sweetness and chewy texture that are essential for this cake.
- Unsalted butter (1 cup, softened): Adds richness and moisture while creating a tender crumb.
- Brown sugar (1 cup): Brings warmth and a deep caramel undertone to the cake.
- Large eggs (4): Act as a binder that holds all the ingredients together, adding structure and moisture.
- All-purpose flour (2 cups): The foundation of the cake, giving it body and form.
- Baking powder (1 tsp): Helps the cake rise and become perfectly light.
- Ground cinnamon (1 tsp): Imparts a signature spicy warmth that’s unmistakably festive.
- Ground nutmeg (1 tsp): Adds a subtle earthiness to the spice blend.
- Ground cloves (½ tsp): Offers depth and a lingering aroma to the spice mix.
- Vanilla extract (1 tsp): Rounds out the flavors with a sweet, fragrant note.
- Walnuts or almonds, chopped (1 cup): Bring crunch and a nutty richness to every bite.
- Candied ginger, chopped (1 cup): Adds a zesty, sweet kick that elevates the fruitiness.
- Dark rum or fruit juice (½ cup, optional): Infuses the cake with moisture and a subtle boozy or fruity depth.
- Apple or orange juice (1 cup): Used to soak the dried fruit, plumping them up and enhancing flavor.
- Salt (½ tsp): Balances sweetness and brings out all the other flavors.
- Zest of 1 lemon: Adds a bright, citrusy freshness that livens the entire cake.
How to Make German Fruit Cake Recipe
Step 1: Prepare Your Fruit
The first step is soaking the mixed dried fruits in either apple or orange juice. This softens the fruit, making every bite juicy and tender rather than tough and chewy. Allow them to soak for at least 30 minutes to really soak up all that delicious flavor.
Step 2: Cream Butter and Sugar
Beat your softened butter together with the brown sugar until the mixture is light and fluffy. This creates a wonderful base for your cake batter and helps incorporate air, leading to a tender crumb.
Step 3: Add Eggs and Flavorings
One at a time, beat in the eggs, making sure each is fully mixed before adding the next. Then stir in the vanilla extract and fresh lemon zest. These little touches add layers of fragrance and brightness that make this cake truly irresistible.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. This blend of dry ingredients creates the backbone of the cake and ensures the spices are evenly distributed throughout the batter.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, stirring gently until everything is just combined. Overmixing here can make the cake tough, so it’s important to handle this step with care.
Step 6: Fold in Fruits, Nuts, and Ginger
Drain the soaked fruit before folding it into the batter along with chopped walnuts (or almonds) and candied ginger. If you’re using dark rum or fruit juice, add it now for extra moisture and depth of flavor.
Step 7: Bake to Perfection
Pour the batter into your prepared 9-inch round cake pan, smoothing the top with a spatula. Bake at 325°F (165°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. This low and slow baking method ensures the cake cooks evenly without drying out.
Step 8: Cool and Add Final Touches
Let your cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. For an indulgent finish, brush the cooled cake with some additional rum or fruit juice to keep it moist and fragrant.
How to Serve German Fruit Cake Recipe
Garnishes
Enhance the beauty and flavor of your German Fruit Cake Recipe by dusting it lightly with powdered sugar or decorating it with fresh citrus slices and a sprinkle of chopped nuts. These simple garnishes add an elegant touch and a bit of extra texture.
Side Dishes
This fruit cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more traditional touch, serve alongside a hot cup of spiced tea or mulled wine to complement its warm flavors perfectly.
Creative Ways to Present
Try serving slices of this cake on rustic wooden platters surrounded by fresh seasonal fruits and edible flowers for a charming presentation. You can also cut the cake into small, bite-sized squares for festive parties or gift them beautifully wrapped as homemade treats.
Make Ahead and Storage
Storing Leftovers
To keep your German Fruit Cake Recipe fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. The flavors actually deepen and become more harmonious as it rests.
Freezing
If you want to enjoy this cake later, freeze it well-wrapped in foil and plastic wrap for up to 3 months. When ready to eat, thaw overnight in the refrigerator to maintain moisture and texture.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or in an oven preheated to 300°F (150°C) for about 10 minutes. This brings back the cake’s buttery softness and enhances the aroma of spices.
FAQs
Can I use different dried fruits for this recipe?
Absolutely! Feel free to customize this German Fruit Cake Recipe with your favorite dried fruits like cherries, figs, or dates. Just keep the total quantity the same for the best texture.
Is it necessary to soak the dried fruits?
Soaking the dried fruits plumps them up and infuses them with extra flavor, preventing them from drying out the cake. It’s a small step with a big impact on the final texture.
Can I replace the rum with something non-alcoholic?
Definitely! Fruit juice works perfectly as a substitute, maintaining moisture and sweetness without any alcohol.
How long will the cake keep fresh?
Stored properly, this cake stays fresh for up to 3 days at room temperature and up to a week refrigerated. The flavors continue to develop over time, so waiting a day or two before slicing can be rewarding.
Is this German Fruit Cake Recipe suitable for a holiday dessert?
Yes, this cake’s rich fruitiness and warm spices make it an excellent choice for holiday celebrations, adding a traditional and comforting touch to any festive table.
Final Thoughts
Trying out this German Fruit Cake Recipe is like inviting a bit of heritage and heartfelt comfort into your kitchen. Its balance of fruity sweetness, hearty nuts, and warming spices makes it a stand-out dessert that’s as perfect for special occasions as it is for everyday indulgence. Trust me, once you bake it, you’ll find yourself returning to this recipe again and again, sharing it with family and friends and creating lovely memories along the way.
Print
German Fruit Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This traditional German Fruit Cake is a moist, flavorful dessert packed with a rich mix of dried fruits, nuts, and warm spices. Perfect for festive occasions or a comforting treat, this cake features soaked fruits that add natural sweetness and a tender texture, complemented by aromatic cinnamon, nutmeg, and cloves. Enhanced with a splash of dark rum or fruit juice, it offers a delightful balance of flavors in every bite.
Ingredients
Dried Fruits and Nuts
- 1 ½ cups mixed dried fruits (raisins, currants, dried apricots, etc.)
- 1 cup walnuts or almonds, chopped
- 1 cup candied ginger, chopped
Liquids
- ½ cup dark rum or fruit juice (optional)
- 1 cup apple or orange juice (for soaking the dried fruit)
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- Zest of 1 lemon
Other
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan thoroughly and line it with parchment paper to prevent sticking and ensure easy removal.
- Soak Dried Fruits: Place the mixed dried fruits in a bowl and pour the apple or orange juice over them. Allow them to soak for at least 30 minutes to plump up and infuse extra moisture and flavor into the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and brown sugar together using an electric mixer or by hand until the mixture becomes light, fluffy, and creamy, which helps to incorporate air for a tender cake.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and the zest of one lemon to add fragrant citrus notes.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. This ensures even distribution of spices and leavening agents.
- Mix Wet and Dry Components: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can lead to a dense cake.
- Fold in Fruits and Nuts: Drain the soaked dried fruits and fold them into the batter along with the chopped walnuts or almonds and candied ginger. If using, stir in the dark rum or additional fruit juice to enhance moisture and flavor.
- Prepare for Baking: Pour the finished batter into the prepared cake pan and smooth the top evenly with a spatula to ensure uniform baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely, preventing sogginess on the bottom.
- Optional Finishing Touch: For extra richness and enhanced flavor, brush the cooled cake with additional dark rum or fruit juice before serving. This step also helps to keep the cake moist.
Notes
- Soaking the dried fruits not only adds moisture but also enhances their flavor, contributing to a tender cake texture.
- Using dark rum adds depth and a traditional touch, but fruit juice can be substituted for a non-alcoholic version.
- Ensure not to overmix the batter after adding flour to keep the cake light and fluffy.
- This cake stores well and can be wrapped tightly and refrigerated for up to a week or frozen for longer storage.
- For a nut-free version, omit the walnuts or almonds and substitute with extra candied ginger or seeds.
