Description
This traditional German Fruit Cake is a moist and flavorful treat packed with mixed dried fruits, nuts, and warm spices. The dried fruits are soaked to enhance their juiciness, then combined with a rich batter scented with cinnamon, nutmeg, cloves, and lemon zest. Baked to perfection, this cake offers a perfect balance of sweetness and spice, making it an ideal dessert for celebrations or cozy gatherings.
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. Let them soak for at least 30 minutes to plump up the fruits and add moisture.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and lemon zest for added aroma and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until well mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Fruits and Nuts: Drain the soaked dried fruits and fold them into the batter along with the chopped walnuts or almonds and candied ginger. Add the dark rum or fruit juice if using, and mix gently to distribute evenly.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth the top using a spatula to ensure even baking.
- Bake the Cake: Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when done.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess.
- Optional Finishing Touch: For extra richness and flavor, brush the cooled cake with additional dark rum or fruit juice just before serving.
Notes
- Soaking the dried fruits not only softens them but also infuses the cake with extra moisture and flavor.
- You can substitute the nuts according to your preference or omit them for a nut-free version.
- Dark rum enhances the cake’s flavor but can be omitted or replaced with more fruit juice for a non-alcoholic option.
- Ensure not to overmix the batter once the flour is added to maintain a tender crumb.
- Store the cake in an airtight container; it improves in flavor when allowed to rest for a day or two.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
