Description
This traditional German Fruit Cake is a moist and flavorful treat packed with a variety of dried fruits, nuts, and warm spices. Soaked in juice or rum, the fruits add rich texture and sweetness, while a blend of cinnamon, nutmeg, and cloves enhances the aromatic depth of this classic holiday cake. Perfect for celebrations or a cozy dessert, this cake offers a delightful balance of fruity and spiced flavors.
Ingredients
Fruit Mixture
- 1 ½ cups mixed dried fruits (raisins, currants, dried apricots, etc.)
- 1 cup apple or orange juice (for soaking the dried fruit)
- ½ cup dark rum or fruit juice (optional)
- 1 cup candied ginger, chopped
Batter
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup walnuts or almonds, chopped
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (165°C) and grease a 9-inch round cake pan. Line the pan with parchment paper for easy removal.
- Soak Fruits: In a bowl, combine the mixed dried fruits with apple or orange juice. Let them soak for at least 30 minutes until plump.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, forming the base of the cake batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and lemon zest to add fragrance and brightness.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing and a tough cake.
- Fold in Fruits and Nuts: Drain the soaked dried fruits, then fold them along with the chopped walnuts or almonds and candied ginger into the batter. If using, add dark rum or additional fruit juice to enhance flavor and moisture.
- Transfer to Pan: Pour the prepared batter into the lined cake pan, smoothing the top with a spatula to even out the surface.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preserving texture and preventing sogginess.
- Optional Finishing Touch: For an extra layer of richness, brush the cooled cake with additional rum or fruit juice before serving.
Notes
- Soaking the dried fruits plumps them and prevents dryness in the cake.
- Using a combination of nuts adds texture and depth of flavor; walnuts provide bitterness while almonds add sweetness.
- If you prefer a non-alcoholic version, substitute rum with fruit juice.
- Line the baking pan with parchment paper to prevent the cake from sticking and to ensure clean removal.
- The cake can be made ahead and stored in an airtight container for up to a week; flavor improves over time.
- Ensure all ingredients are at room temperature before mixing for best results.
