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
