Name: Authentic German Fruit Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: German
Ingredients: 2 cups mixed dried fruits (raisins, currants, cherries); 1 cup nuts (walnuts, almonds, or hazelnuts), chopped; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup unsalted butter, softened; 1 cup brown sugar; 4 large eggs; 1/2 cup orange juice; 1/4 cup rum; Zest of 1 lemon; Zest of 1 orange

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About this cake

This cake comes from old German homes. It uses dried fruit, nuts, warm spice, and a bit of rum. The cake feels rich and old time. If you enjoy old sweet cakes, try a similar treat like this authentic Russian honey cake for more old world taste.

Why make this recipe

You make this cake for its warm taste and long life. It fits for small gifts or a holiday table. The cake stays moist and full of fruit. You can pair it with other simple sweets like a German chocolate cake roll for a small party.

How to make Authentic German Fruit Cake

Follow the steps with care and use good fruit and nuts. Use room temperature eggs and soft butter. For a nut twist, you can study nut use from an almond cake recipe to learn how to chop and fold nuts in well.

Ingredients

2 cups mixed dried fruits (raisins, currants, cherries)
1 cup nuts (walnuts, almonds, or hazelnuts), chopped
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
1/2 cup orange juice
1/4 cup rum
Zest of 1 lemon
Zest of 1 orange

For a creamy side note on nuts and cheese, see how nuts pair in our almond ricotta cake.

Directions

Preheat the oven to 325°F (160°C). Grease a loaf pan.
Toss the dried fruits and nuts with a small spoon of flour. This keeps them from falling in the batter.
In a bowl, mix the flour, baking powder, cinnamon, nutmeg, and cloves.
In a large bowl, beat the butter and brown sugar until light and soft.
Add the eggs one at a time and beat each in well. Stir in the orange juice, rum, lemon zest, and orange zest.
Add the flour mix little by little and mix until just that all joins.
Fold in the floured fruits and nuts with a soft touch until they spread well in the batter.
Put the batter into the pan and smooth the top.
Bake for 60 to 75 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes. Then move it to a wire rack to cool all the way.

How to serve Authentic German Fruit Cake

Slice the cake thin. Serve it at room heat or a little warm. A small dollop of cream or a plain butter spread fits well. Try it with a fresh tart or a small fruit plate like the one you find in apple crisp mini cheesecakes to make a full dessert table.

How to store Authentic German Fruit Cake

Wrap the cooled cake in foil or keep it in an airtight box. Store at room heat for up to 5 days. For more life, chill it in the fridge for two weeks. You can also freeze slices in wrap for up to 3 months. Thaw at room heat before you eat.

Tips to make Authentic German Fruit Cake

Soak dried fruit in a bit of orange juice or rum for an hour to add wetness.
Chop nuts small so they mix well and you get a even bite.
Do not overmix after you add flour. Mix until just joined.
Use a toothpick to check doneness in the center.
Let the cake cool well before you cut to keep slices neat.

Variation (if any)

Use apple or pear pieces in place of some dried fruit for a fresh feel.
Swap rum for brandy or orange liqueur for a milder alcohol flavor.
Make muffins with the same batter for small gift treats.

FAQs

Q: Can I leave out the rum?
A: Yes. You can use more orange juice or apple juice. The cake will still taste good.

Q: Can I use only raisins?
A: Yes. Use one kind of dried fruit if you like. Chop big fruit to match raisin size.

Q: Do I need to toast the nuts first?
A: You can toast them. Toasting brings out taste. Cool them before you add to the batter.

Q: Can I make this in a round pan?
A: Yes. The bake time will change. Check with a toothpick until it comes out clean.

Q: Is this cake good a day after baking?
A: Yes. The taste grows richer the next day.

Conclusion

This fruit cake gives warm spice and dense fruit in each slice. It fits a small feast, a gift, or a quiet tea. For a note on old German fruit cake ways, read German Fruitcake is Traditional and Delicious.