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
Scale
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.
