This German Fruit Cake is a classic holiday treat that brings together a delightful mix of spices, dried fruits, nuts, and rich, buttery flavor. It’s the kind of cake that fills the house with a warm, inviting aroma and leaves everyone eagerly anticipating their next bite. Traditionally enjoyed during the festive season, this cake can also be a lovely addition to any special occasion.
Why You’ll Love This Recipe
I absolutely love this German fruit cake because it’s so full of flavor and texture. The combination of dried fruits, nuts, and warm spices creates a cake that’s both moist and rich without being overly sweet. The addition of lemon zest brightens the cake, while the optional rum adds depth and a bit of holiday cheer. It’s simple to prepare, and the long bake time allows the flavors to meld together beautifully, giving me a cake that’s perfect for sharing or gifting. Plus, it keeps well, making it ideal for enjoying over several days or even weeks!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups mixed dried fruits (raisins, currants, dried apricots, etc.)
1 cup unsalted butter, softened
4 large eggs
1 cup brown sugar
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground nutmeg
1 tsp vanilla extract
½ cup dark rum or fruit juice (optional)
1 cup walnuts or almonds, chopped
1 cup candied ginger, chopped
½ tsp salt
1 cup apple or orange juice (for soaking the dried fruit)
Zest of 1 lemon
Directions
Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper.
In a bowl, combine the mixed dried fruits with the apple or orange juice, then let them soak for at least 30 minutes.
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest, mixing well.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the soaked dried fruits (drained), chopped walnuts (or almonds), and candied ginger. If desired, add the dark rum or fruit juice for an extra layer of flavor and moisture.
Pour the batter into the prepared cake pan and smooth the top evenly with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For an added touch of richness, I like to brush the cooled cake with a little more rum or fruit juice before serving.
Servings and Timing
Servings: 10
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Variations
I love how customizable this German fruit cake can be depending on what I have in my pantry. Here are a few variations to try:
Nuts: Swap the walnuts or almonds with pecans or hazelnuts for a different texture and flavor.
Fruit: Use a mix of dried tropical fruits like mango or pineapple for a unique twist on the classic.
Spices: If I want a stronger spice profile, I’ll add a little extra cinnamon or even some allspice.
Vegan Version: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2 tbsp water per egg) and use a plant-based butter.
Storage/Reheating
Once the cake is fully cooled, I like to wrap it tightly in plastic wrap and store it at room temperature. It will stay fresh for up to a week. If I want it to last longer, I can refrigerate it for up to two weeks. For an even richer flavor, I sometimes store the cake for a day or two before serving, allowing the flavors to deepen.
To reheat, I gently warm individual slices in the microwave for 10-15 seconds. Alternatively, I can wrap the whole cake in foil and warm it in a low oven (about 300°F or 150°C) for 10-15 minutes.
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FAQs
How do I make this cake without alcohol?
If I prefer to avoid alcohol, I simply omit the dark rum and replace it with more fruit juice (like orange or apple). The flavor will still be rich and delicious!
Can I freeze this German fruit cake?
Yes, I can freeze this cake! After it’s completely cooled, I wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. When I’m ready to enjoy it, I let it thaw at room temperature.
Can I substitute the dried fruit?
Absolutely! I can use any dried fruit I like—dried figs, prunes, or even dried cherries can be excellent substitutes. I prefer a combination of fruits for variety, but it’s all up to my personal taste.
Is this cake gluten-free?
No, this recipe contains all-purpose flour, but I can make it gluten-free by using a gluten-free flour blend in place of the regular flour. I recommend using a 1:1 gluten-free flour substitute for the best results.
How long will the cake stay fresh?
If stored properly in an airtight container, this cake will stay fresh for about a week at room temperature. It can also be refrigerated for up to two weeks or frozen for longer storage.
Conclusion
This German fruit cake is a fantastic way to celebrate the holiday season or any occasion where I want a rich, flavorful dessert. The mix of dried fruits, nuts, and spices creates a comforting and festive cake that is sure to impress. Whether I enjoy it with a cup of tea or gift it to friends and family, it’s a treat that never disappoints. I look forward to making it year after year!
📖 Recipe:
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German Fruit Cake
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This German Fruit Cake is a festive delight packed with dried fruits, nuts, and aromatic spices. With its rich, buttery texture and warm holiday flavors, this cake is perfect for celebrations, gift-giving, or cozy moments. The combination of cinnamon, nutmeg, and cloves, paired with soaked fruits and nuts, creates a moist, flavorful treat. Optional rum adds a touch of indulgence, making this cake a true holiday favorite. Try this easy recipe for a homemade German fruit cake that is sure to be a crowd-pleaser.
Ingredients
1 ½ cups mixed dried fruits (raisins, currants, dried apricots, etc.)
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
1 tsp vanilla extract
1 cup walnuts or almonds, chopped
1 cup candied ginger, chopped
½ cup dark rum or fruit juice (optional)
1 cup apple or orange juice (for soaking the dried fruit)
½ tsp salt
Zest of 1 lemon
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch round cake pan, lining it with parchment paper.
- In a bowl, combine the mixed dried fruits with the apple or orange juice and soak for at least 30 minutes.
- Cream the softened butter and brown sugar together in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the soaked dried fruits (drained), chopped walnuts (or almonds), and candied ginger. Add the dark rum or fruit juice, if using.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- (Optional) For extra richness, brush the cooled cake with additional rum or fruit juice before serving.
Notes
Flavor Tip: Let the cake sit for a day or two before serving to allow the flavors to deepen.
Storage Tip: Store the cake in an airtight container at room temperature for up to a week, or refrigerate it for up to two weeks.
Freezing Tip: Wrap cooled cake tightly in plastic wrap and foil for up to 3 months in the freezer. Let thaw at room temperature when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert, Holiday Cake
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 10 servings
- Calories: 320 kcal
