If you’ve been hunting for a festive, lovingly rich dessert that feels like a warm hug in cake form, this German Fruit Cake Recipe is your new best friend. It’s a beautiful blend of soaked dried fruits, aromatic spices, and crunchy nuts all baked into a moist, tender cake that’s perfect for sharing at holidays, special occasions, or whenever you want to treat yourself. The magic lies in its balanced flavors and the comforting texture that will have everyone asking for seconds—and the recipe is surprisingly straightforward to master at home.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each playing a vital role in building the cake’s flavor, texture, and beautiful appearance. From the rich spices that provide warmth to the nuts adding a delightful crunch, every component is thoughtfully chosen.
- Mixed dried fruits (1 ½ cups): Raisins, currants, and dried apricots bring natural sweetness and chewiness, soaked beforehand for extra moisture.
- Unsalted butter (1 cup, softened): Adds richness and helps create that tender crumb.
- Brown sugar (1 cup): Gives a deep caramel note that complements the fruit beautifully.
- Large eggs (4): These bind everything together and add structure.
- All-purpose flour (2 cups): The sturdy base for the cake’s texture.
- Baking powder (1 tsp): Provides gentle lift for a light crumb.
- Ground cinnamon (1 tsp): Infuses the cake with classic warmth and spice.
- Ground nutmeg (1 tsp): Enhances the aroma with subtle earthy notes.
- Ground cloves (½ tsp): Offers a hint of deep, spicy complexity.
- Vanilla extract (1 tsp): Rounds out the flavor with sweet floral hints.
- Walnuts or almonds (1 cup, chopped): Add crunch and nuttiness that contrast the tender fruit.
- Candied ginger (1 cup, chopped): Brings a touch of spicy zest and chewiness.
- Dark rum or fruit juice (½ cup, optional): For soaking and brushing, boosts flavor depth.
- Apple or orange juice (1 cup): Used to soak the dried fruit, softening it and infusing fresh fruity brightness.
- Salt (½ tsp): Balances sweetness and enhances all flavors.
- Lemon zest (zest of 1 lemon): Adds lively citrus notes that brighten the cake.
How to Make German Fruit Cake Recipe
Step 1: Prepare and Soak the Fruits
Begin by preheating your oven to 325°F (165°C) and greasing your 9-inch round cake pan, then line it with parchment paper for easy cake removal. In a bowl, combine your mixed dried fruits with the apple or orange juice and let them soak for at least 30 minutes. This step plumps up the fruits, making them juicy and tender, ensuring every bite is bursting with flavor.
Step 2: Cream Butter and Sugar
Using a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. This process is crucial as it incorporates air into the batter, giving the cake a wonderfully tender texture and a slight caramel undertone from the brown sugar.
Step 3: Incorporate the Eggs and Aromatics
Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. This helps maintain the emulsion and texture. Stir in the vanilla extract and fresh lemon zest, which brighten up the batter with sweet and citrusy notes that balance the rich spices.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add this mixture to the wet ingredients, stirring just until everything is combined—overmixing can make the cake dense, so gentle folding is best.
Step 5: Fold in the Fruits, Nuts, and Ginger
Drain the soaked dried fruits well before folding them into the batter. Add the chopped walnuts or almonds and candied ginger for texture and warmth. If you like, stir in the dark rum or fruit juice now to deepen the flavor even further, making sure it distributes evenly.
Step 6: Bake to Perfection
Pour your batter evenly into the prepared cake pan and smooth out the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For an extra celebratory touch, brush the cooled cake with a bit more rum or fruit juice for a moist, glossy finish.
How to Serve German Fruit Cake Recipe
Garnishes
Serving your German Fruit Cake Recipe with a dusting of powdered sugar or a light drizzle of honey complements the spices and provides a touch of sweetness and elegance. Fresh berries or a sprig of mint can also add a fresh contrast and vibrant pop of color.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, softening the spices while adding creamy indulgence. A cup of black tea or rich coffee is the perfect companion, balancing the cake’s sweetness with a warm, comforting drink.
Creative Ways to Present
For festive occasions, consider slicing the cake into small squares and serving on a wooden board garnished with extra nuts and candied ginger. Wrapping smaller slices in parchment paper tied with twine makes charming, edible gifts that share your love of this traditional treat with friends and family.
Make Ahead and Storage
Storing Leftovers
This fruit cake actually improves with time, so store any leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay moist and flavorful for up to a week, making it perfect to prepare ahead for gatherings.
Freezing
If you want to keep the cake fresh for longer, freezing is a great option. Wrap the cake securely in layers of plastic wrap and foil before placing it in the freezer. It will maintain its best quality for up to three months. Thaw it overnight in the fridge before serving.
Reheating
To gently warm your leftover slices, pop them into a preheated oven at 300°F (150°C) for about 10 minutes. This revives the cake’s soft texture and enhances those fragrant, baked spices, delivering a freshly baked experience every time.
FAQs
Can I make the German Fruit Cake Recipe without alcohol?
Absolutely! The dark rum is optional and can be substituted with fruit juice like apple or orange juice. This makes the cake family-friendly while still lighting up the fruit flavors.
What is the best way to soak the dried fruits?
Soaking the dried fruits in juice or rum for at least 30 minutes plumps them up nicely. If you have time, soaking overnight intensifies the flavor and moisture even more, making the cake extra luscious.
Can I use other nuts in this cake?
Yes! While walnuts or almonds are traditional, feel free to experiment with pecans, hazelnuts, or even macadamia nuts. Just chop them roughly to keep the cake’s rustic texture intact.
How long does the cake keep after baking?
When stored properly at room temperature or in the fridge, this fruit cake stays delicious for up to one week. It’s one of those recipes that often tastes better on day two or three!
Is it important to line the cake pan with parchment paper?
While greasing the pan helps, lining it with parchment paper ensures your German Fruit Cake Recipe comes out smoothly without sticking, making cleanup easier and the cake’s edges neat and perfect.
Final Thoughts
Trying out this German Fruit Cake Recipe means embracing a time-honored tradition packed with flavor, warmth, and the joy of baking. Whether it’s your first time or you’re a fruit cake enthusiast, this recipe promises a scrumptious slice of comfort baked to perfection. I guarantee once you taste its mix of spices, fruit, and nuts all wrapped up in a tender crumb, it will become a beloved favorite you’ll return to year after year.
Print
German Fruit Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This traditional German Fruit Cake is a moist, flavorful treat packed with a variety of dried fruits, nuts, and warming spices. Soaked in fruit juice and optionally enriched with dark rum, it’s perfect for festive occasions or any time you crave a richly spiced dessert.
Ingredients
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)
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 and Prepare Pan: Preheat the oven to 325°F (165°C). Grease a 9-inch round cake pan and line it with parchment paper to ensure the cake releases easily after baking.
- Soak Dried Fruits: In a bowl, combine the mixed dried fruits with apple or orange juice. Allow them to soak for at least 30 minutes, which softens the fruits and enhances their flavor within the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. This process helps incorporate air, giving the cake a lighter texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract and the zest of one lemon to add aromatic notes.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the leavening and spices in the cake.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Incorporate Fruits and Nuts: Drain the soaked dried fruits then fold them into the batter along with the chopped walnuts or almonds and candied ginger. Add dark rum or fruit juice if using, folding gently to combine.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes, until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely, preventing sogginess.
- Optional Finishing Touch: For extra moisture and flavor, brush the cooled cake with additional dark rum or fruit juice before serving.
Notes
- Soaking the dried fruits is essential to keep them moist and plump inside the cake.
- Using dark rum is optional but adds a classic depth of flavor to the fruit cake.
- Line the cake pan with parchment paper to prevent sticking and make removal easier.
- Allow the cake to cool completely before slicing to maintain its structure.
- This cake improves in flavor when made a day ahead, allowing the spices to meld.
