Description
This traditional German Fruit Cake is a rich, moist, and spiced dessert perfect for special occasions and holidays. Packed with a variety of soaked dried fruits, nuts, and candied ginger, it boasts warm flavors from cinnamon, nutmeg, and cloves. The cake is gently baked to a tender crumb, with an optional splash of rum or fruit juice to add depth and moisture.
Ingredients
Scale
Dried Fruit and Soaking Liquid
- 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)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
Add-ins
- 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 mixed dried fruits with apple or orange juice. Allow them to soak for at least 30 minutes to plump up and infuse flavor.
- Cream butter and sugar: Using a large mixing bowl, cream the softened unsalted butter and brown sugar together until the mixture is light, fluffy, and pale in color.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract and lemon zest for bright, aromatic notes.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt until evenly mixed.
- Mix dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing.
- 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. If using, add the dark rum or fruit juice to add moisture and depth.
- Pour batter into pan: Transfer the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake the cake: Place the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. This indicates the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely to room temperature.
- Optional finishing touch: For added richness, brush the cooled cake with additional dark rum or fruit juice before serving to enhance flavor and moisture.
Notes
- Soaking the dried fruits helps to soften them and infuse additional moisture and flavor into the cake.
- If you prefer a non-alcoholic version, substitute the dark rum with fruit juice.
- Make sure not to overmix the batter after adding the flour to keep the cake tender.
- The cake can be kept covered at room temperature for several days or refrigerated for longer storage.
- Serving slices can be accompanied by whipped cream or a dusting of powdered sugar for extra indulgence.
