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.
