If you’ve ever longed for a festive dessert that wraps you in cozy, nostalgic flavors, this German Fruit Cake Recipe is your new best friend. Bursting with fragrant spices, tender dried fruits, and crunchy nuts, it’s a fruit and nut cake that feels like a warm hug from the inside out. Perfect for holiday gatherings or anytime you want to treat yourself to a slice of tradition, this cake brings together simple ingredients that transform into something truly magical.
Ingredients You’ll Need
Gathering your ingredients for this German Fruit Cake Recipe is delightfully straightforward. Each one plays a crucial role, whether adding moisture, flavor, or that perfect texture to make every bite unforgettable.
- 1 cup unsalted butter (softened): The base that adds richness and tenderness to the cake’s crumb.
- 1 cup granulated sugar: Sweetens the cake while helping with that lovely golden crust.
- 4 large eggs: These bind everything together and provide structure.
- 1 teaspoon vanilla extract: Brings a warm, comforting aroma that elevates the flavor.
- 2 cups all-purpose flour: Gives the cake its body and holds the fruit and nuts in place.
- 1 1/2 teaspoons baking powder: Helps the cake rise beautifully, making it light yet hearty.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup milk: Adds moisture and smoothness to the batter.
- 1 1/2 cups mixed dried fruits: (raisins, currants, chopped apricots, and candied cherries) Offer bursts of chewy sweetness and festive color.
- 1/2 cup chopped nuts: (almonds or hazelnuts) Provide a satisfying crunch and nutty depth.
- 1 teaspoon ground cinnamon: Infuses warmth and spice characteristic of traditional German baking.
- 1/2 teaspoon ground nutmeg: Adds a subtle touch of aromatic spice that complements the cinnamon perfectly.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds a hint of sweetness.
How to Make German Fruit Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform or loaf pan to ensure your cake won’t stick and will release perfectly when baked. This sets the stage for a smooth baking experience.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This step is key because it incorporates air into your batter, resulting in a delightfully tender cake.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract last to infuse a gentle sweetness and depth to your batter.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. This dry blend ensures that all the spices and leavening agents are evenly distributed before joining the wet mix.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the buttery batter, alternating with milk, starting and ending with the flour. Stir gently until just combined to avoid overmixing, which can toughen the cake.
Step 6: Fold in Fruits and Nuts
Gently fold in the mixed dried fruits and chopped nuts, making sure they’re evenly spread throughout the batter. These add texture, bursts of sweet and tart flavors, and a festive look that’s hard to resist.
Step 7: Bake to Perfection
Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Finish with a Dusting
Once cooled, dust the top with powdered sugar if desired. This adds a lovely finishing touch that enhances presentation and a hint of extra sweetness.
How to Serve German Fruit Cake Recipe
Garnishes
To showcase the beauty of this German Fruit Cake Recipe, a simple dusting of powdered sugar works wonders. For a touch of elegance, sprinkle some chopped nuts on top or add a thin glaze of warm apricot jam to bring out the fruitiness.
Side Dishes
This cake pairs beautifully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a side cup of rich coffee or spiced tea. These accompaniments balance the sweetness and complement the warm spices beautifully.
Creative Ways to Present
Try slicing the cake into small squares and serving it alongside a cheese platter for a festive gathering. Alternatively, layer slices with cream cheese frosting to create a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
This German Fruit Cake Recipe actually tastes better the next day as the flavors meld together even more. Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate if you want them to last longer.
Freezing
For longer storage, wrap the fully cooled cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
If you like your cake a little warm, gently reheat slices in the microwave for 15 to 20 seconds or warm in a low oven around 300°F (150°C) for about 10 minutes, just enough to bring back that fresh-baked aroma and softness.
FAQs
Can I use other dried fruits besides the ones listed?
Absolutely! Feel free to experiment with dried cranberries, figs, dates, or even dried pineapple to tweak the taste according to your preference. Just make sure the fruits are chopped into manageable pieces.
Is it necessary to soak the dried fruits before baking?
Soaking the fruits in rum or apple juice overnight is optional but highly recommended. It plumps up the fruits and adds extra moisture and depth of flavor, making your German Fruit Cake Recipe even more luscious.
What type of nuts work best in this recipe?
Almonds and hazelnuts are classic choices, but walnuts, pecans, or even pistachios can add exciting twists. Just chop them so they mix evenly without overwhelming the texture.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be aware that it might slightly change the texture. Adding a teaspoon of xanthan gum can help maintain the structure if your flour blend doesn’t already contain it.
How long does this cake stay fresh?
When stored properly at room temperature, the cake remains fresh for about 3 days. Refrigeration extends its life to about a week, especially if you want to keep it moist and flavorful.
Final Thoughts
This German Fruit Cake Recipe is such a wonderful way to bring a slice of tradition and warmth to your table. It’s approachable for all bakers and supremely satisfying to eat. Once you try it, you’ll understand why it’s a treasured sweet treat across generations. Go ahead, gather your ingredients, and enjoy the magic of baking this joyful, spiced fruit and nut cake for yourself and your loved ones.
Print
German Fruit Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This traditional German Fruit Cake is a rich and flavorful dessert featuring a moist batter loaded with mixed dried fruits and chopped nuts, spiced with cinnamon and nutmeg. Perfect for festive occasions, it bakes to a golden perfection and can be dusted with powdered sugar for a delicate finishing touch.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Additional Ingredients
- 1 1/2 cups mixed dried fruits (raisins, currants, chopped apricots, and candied cherries)
- 1/2 cup chopped nuts (almonds or hazelnuts)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform or loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each to incorporate. Stir in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Ingredients: Gradually add the dry mix to the butter mixture, alternating with milk. Mix until just combined to avoid overworking the batter.
- Fold in Fruits and Nuts: Gently fold in the mixed dried fruits and chopped nuts to evenly distribute them without crushing.
- Pour and Smooth: Transfer the batter into the prepared pan and smooth out the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it and place on a wire rack to cool completely.
- Serve with a Dusting: Before serving, optionally dust the top with powdered sugar for an elegant finish and extra sweetness.
Notes
- Soak dried fruits in rum or apple juice overnight for enhanced flavor and moistness.
- This cake tastes better the day after baking as the flavors meld and deepen.
- Store the cake wrapped tightly at room temperature, or refrigerate to extend shelf life.
