Old-Fashioned German Fruit Cake is a delightful treat that takes you on a delicious journey back to traditional baking practices. This cake is rich in flavor and packed with a variety of nuts and dried fruits, making it perfect for holidays, family gatherings, or any special occasion. The warmth of spices like cinnamon, cloves, and nutmeg adds a comforting aroma that fills your kitchen as it bakes. The combination of molasses and buttermilk gives the cake a moist texture, while the option to soak it in rum or brandy adds an extra layer of indulgence.
Making this cake is not just about baking; it’s a way to connect with family traditions and create lasting memories. Each bite offers a taste of history, showcasing the classic flavors of German pastries. Whether served as a dessert or enjoyed with a cup of tea, this fruit cake brings a sense of nostalgia and warmth. With its simple ingredients and straightforward process, anyone can create this wonderful cake, bringing joy to their kitchen and their loved ones.
Why Make This Recipe
Old-Fashioned German Fruit Cake is a wonderful way to celebrate special occasions or bring a touch of tradition to your baking. Its rich flavor and hearty texture make it a favorite for many. Plus, it’s packed with nutritious nuts and dried fruits, offering a sweet treat that is also satisfying. This cake is easy to make and can bring your family together, making the baking process a cherished experience.
How to Make Old-Fashioned German Fruit Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup molasses
- 1/2 cup buttermilk
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup mixed dried fruits (raisins, currants, or chopped dried cherries)
- 1/2 cup candied citrus peel, chopped
- Optional: 1/4 cup rum or brandy for soaking
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the molasses and buttermilk until combined.
- Gradually fold in the dry ingredients until just blended.
- Then, mix in the chopped nuts, dried fruits, and candied citrus peel.
- If desired, add the rum or brandy.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How to Serve Old-Fashioned German Fruit Cake
You can serve this cake plain or dusted with powdered sugar for a simple finish. It pairs wonderfully with a cup of coffee or tea. For an extra touch, consider serving it with whipped cream or a scoop of vanilla ice cream. The cake can also be enjoyed alongside festive meals, offering a sweet end to any gathering.
How to Store Old-Fashioned German Fruit Cake
To store the cake, wrap it tightly in plastic wrap or aluminum foil. Keep it in a cool, dry place for up to one week. If you want to keep it longer, consider refrigerating it or freezing portions for later enjoyment. If freezing, wrap it well to avoid freezer burn.
Tips to Make Old-Fashioned German Fruit Cake
- For added moisture, you can soak the dried fruits in hot water for about 30 minutes before adding them to the batter.
- Make sure to fully cream the butter and sugar for a light texture.
- Feel free to adjust the types of nuts and fruits based on personal preference or what you have on hand.
- Allow the cake to rest before slicing to enhance its flavors.
Variation
You can customize this cake by adding chocolate chips, or different spices like ginger or allspice for a unique twist. You might also substitute applesauce for the buttermilk to make it dairy-free. Each variation can bring a new flavor profile while keeping the essence of the traditional recipe.
FAQs
- Can I make this cake ahead of time? Yes, you can make it a day or two in advance. It often tastes even better after sitting for a bit.
- Can I use fresh fruit instead of dried? Fresh fruit can add too much moisture, so it’s better to use dried fruit for this recipe.
- What can I use instead of buttermilk? You can substitute with milk mixed with a tablespoon of vinegar or lemon juice.
- How do I know when the cake is done? Insert a toothpick into the center; it should come out clean when baked.
Old-Fashioned German Fruit Cake
A delightful fruit cake rich in flavor and packed with nuts and dried fruits, reminiscent of classic German pastries.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup molasses
- 1/2 cup buttermilk
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup mixed dried fruits (raisins, currants, or chopped dried cherries)
- 1/2 cup candied citrus peel, chopped
- Optional: 1/4 cup rum or brandy for soaking
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the molasses and buttermilk until combined.
- Gradually fold in the dry ingredients until just blended.
- Mix in the chopped nuts, dried fruits, and candied citrus peel.
- If desired, add the rum or brandy.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
For added moisture, soak the dried fruits in hot water for about 30 minutes before mixing into the batter. Optional variations include adding chocolate chips or using applesauce instead of buttermilk.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
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