Description
This traditional German Fruit Cake is a rich and flavorful dessert packed with a medley of soaked dried fruits, nuts, and warm spices. Perfect for celebrations or cozy afternoons, this cake offers a moist texture with aromatic notes of cinnamon, nutmeg, cloves, and a hint of rum or fruit juice. It’s an exquisite treat that combines classic baking techniques with wholesome ingredients for a timeless holiday favorite.
Ingredients
Scale
Fruit Mixture
- 1 ½ cups mixed dried fruits (raisins, currants, dried apricots, etc.)
- 1 cup apple or orange juice (for soaking the dried fruit)
- ½ cup dark rum or fruit juice (optional)
Cake Batter
- 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
- ½ tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 cup walnuts or almonds, chopped
- 1 cup candied ginger, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan and line it with parchment paper to prevent sticking.
- Soak Dried Fruits: In a bowl, combine the mixed dried fruits with the apple or orange juice. Allow them to soak for at least 30 minutes to plump up and infuse flavor.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture becomes light and fluffy, which helps to incorporate air into the batter.
- 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 lemon zest to infuse the batter with aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined without overmixing, to ensure a tender cake.
- Incorporate Fruits and Nuts: Fold in the soaked dried fruits (drained), chopped walnuts or almonds, and candied ginger. If using, add the dark rum or additional fruit juice for enhanced moisture and flavor.
- Transfer Batter to Pan: Pour the prepared batter into the greased and lined cake pan, smoothing the top evenly with a spatula for uniform baking.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely, which helps preserve texture and prevents sogginess.
- Optional Finishing Touch: For extra richness and flavor, brush the cooled cake with additional rum or fruit juice before serving to add moisture and depth.
Notes
- Soaking the dried fruits is essential to ensure they remain juicy and flavorful within the cake.
- Using parchment paper in the cake pan prevents sticking and makes for easier removal.
- The optional dark rum adds a traditional depth of flavor but can be substituted with fruit juice for a non-alcoholic version.
- Storage: Store the cake wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- Toasting the nuts before adding can enhance their flavor and crunch.
