German Fruit Cake is a true celebration of flavor, color, and tradition. Bursting with plump dried fruit, enriched by butter and aromatic extracts, and baked into a wonderfully tender crumb, this cake is beloved across generations for both special occasions and cozy weekends. Unlike its heavier cousins, this version keeps things bright, moist, and elegant—perfect for sharing with family and friends over coffee or as a jewel of the dessert table. If you’ve never baked a German Fruit Cake before, get ready to fall in love with a classic that’s full of personality and is just as easy to make as it is delightful to eat.
Ingredients You’ll Need
Ingredients You’ll Need
At the heart of every memorable German Fruit Cake are simple, honest ingredients that work together to deliver a cake bursting with flavor and old-world charm. Each component is chosen for its unique contribution to texture, taste, or visual appeal, so don’t skip a thing!
- Unsalted butter: Gives the cake a moist, rich base and a tender crumb.
- Granulated sugar: Sweetens the loaf and helps it brown beautifully.
- Large eggs: Bind the ingredients together while adding richness and lightness.
- All-purpose flour: The structural backbone that keeps everything together.
- Baking powder: Provides just the right lift for that perfect rise.
- Salt: Enhances flavors and balances the sweetness.
- Milk: Moistens the batter for a softer, finer crumb.
- Vanilla extract: Adds a warm, comforting aroma that complements the fruit.
- Almond extract: Infuses a beautiful, subtle nuttiness distinctive to many European cakes.
- Mixed dried fruit (raisins, chopped dates, candied cherries): The star of the show, delivering pops of natural sweetness and color throughout every slice.
- Chopped nuts (optional): For crunch and contrast, they’re perfect if you love texture in your cakes.
- Flour (for dusting fruit): Coating the fruit keeps it from sinking and distributes it evenly in every bite.
How to Make German Fruit Cake
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C) and prepare a 9-inch springform or Bundt pan by greasing it well and dusting with flour. This ensures your German Fruit Cake releases effortlessly and achieves an even bake. Starting with a properly prepped pan also helps set the tone for a stress-free baking experience!
Step 2: Creaming Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential for creating a tender, airy cake, so take your time and let the mixer run for a few minutes—it’s worth it!
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This careful mixing helps incorporate air and ensures the eggs are fully blended into the batter, giving your German Fruit Cake the lift and structure it needs.
Step 4: Combine Dry Ingredients and Alternate with Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Now, gradually add these dry ingredients to the creamed mixture, alternating with milk. Gently mix just until combined—this method keeps the cake tender while mixing everything evenly.
Step 5: Stir in Flavors
Add the vanilla and almond extracts, stirring to blend them into the batter. These little bottles pack so much flavor, adding warmth and that signature aromatic nuttiness that makes this cake special.
Step 6: Prepare and Fold in Fruit and Nuts
In a small bowl, toss your mixed dried fruits (and nuts, if using) with 1 tablespoon of flour. This simple step keeps the fruit from sinking to the bottom. Fold this colorful mixture gently into the batter—now it truly looks like a German Fruit Cake!
Step 7: Bake to Perfection
Pour the prepared batter into your pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely irresistible as it bakes! Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
How to Serve German Fruit Cake
Garnishes
This cake is a showstopper on its own, but a sprinkle of confectioners’ sugar or a drizzle of simple powdered sugar glaze can make it look even more festive. Chopped toasted nuts or extra candied cherries over the top also add a pretty finish—perfect for parties or holiday gatherings!
Side Dishes
Pair your German Fruit Cake with a piping hot cup of coffee or a tall glass of cold milk for classic comfort. It’s also wonderful with fresh whipped cream, vanilla ice cream, or an assortment of seasonal fruits if you want to serve it as a stand-alone dessert course.
Creative Ways to Present
Try slicing the cake and layering it with lightly sweetened whipped cream and berries for an instant trifle. You can also cut it into small squares and serve on a tiered tray for afternoon tea—German Fruit Cake always adds a bit of European flair to any occasion!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your German Fruit Cake tightly in plastic wrap or foil to lock in freshness. Store it at room temperature for up to 4 days. The flavors tend to meld even more, making day-two and day-three slices secretly the best!
Freezing
This cake freezes beautifully. Slice and wrap individual portions, or freeze the whole cake tightly wrapped and placed in a zip-top bag. Thaw overnight in the refrigerator or at room temperature, and your German Fruit Cake will taste just as fresh as the day you baked it.
Reheating
If you prefer your cake slightly warm, gently heat slices in the microwave for about 10 seconds. Take care not to overheat—the goal is just a touch of warmth, making the fruit and buttery crumb absolutely melt-in-your-mouth delicious.
FAQs
Can I use fresh fruit instead of dried fruit?
For this recipe, dried and candied fruits are best because they hold up during baking and provide the distinctive look and flavor of a traditional German Fruit Cake. Fresh fruit contains too much moisture and can make the cake dense or soggy.
Why do I need to dust the fruit with flour?
Dusting the fruit (and nuts, if using) with a bit of flour helps keep them suspended in the batter. This way, they won’t sink to the bottom while baking, ensuring you get a beautiful distribution of fruit in every slice.
Can I soak the dried fruit in alcohol?
Absolutely! Soaking the dried fruit in a splash of rum, brandy, or orange juice for an hour or two before baking infuses even more flavor and gives your German Fruit Cake that wonderful festive touch. Just make sure to drain any excess liquid before adding to the batter.
Is it necessary to use both vanilla and almond extracts?
While you could use just one, the combination of vanilla and almond extracts gives the cake its unique, layered aroma—truly a hallmark of German Fruit Cake. If you have both on hand, don’t skip them!
How far ahead can I make German Fruit Cake?
German Fruit Cake is the perfect make-ahead dessert, as the flavors often improve after a day or two. Simply store it tightly wrapped, and it’ll taste even richer and more harmonious when you’re ready to serve.
Final Thoughts
There’s something simply magical about baking and sharing German Fruit Cake—it brings people together with its inviting aroma and jewel-like bursts of fruit. Whether you’re introducing it to new friends or rekindling loving traditions, don’t wait for a holiday—try baking this classic soon and discover why it’s truly a cake worth celebrating.
Print
German Fruit Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This German Fruit Cake is a delightful treat filled with mixed dried fruits and nuts, perfect for the holiday season or any special occasion. It’s moist, flavorful, and easy to make, sure to impress your guests with its classic European charm.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Fruit Mixture:
- 1 1/2 cups mixed dried fruit (such as raisins, chopped dates, and candied cherries)
- 1/2 cup chopped nuts (optional)
- 1 tablespoon flour (for dusting fruit)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch pan.
- Cream butter and sugar: In a bowl, cream butter and sugar until fluffy. Add eggs one at a time.
- Combine dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually add to the butter mixture.
- Add wet ingredients: Stir in milk, vanilla, and almond extracts.
- Prepare fruit mixture: Toss dried fruit (and nuts) with flour. Fold into batter.
- Bake: Pour batter into pan and bake for 50-60 minutes.
- Cool and serve: Cool in pan, then transfer to a wire rack.
Notes
- Top with powdered sugar glaze for a festive look.
- Soaking dried fruit in rum or juice enhances flavor.
- This cake tastes better after a day or two and stores well.
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