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
Scale
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.
