If you’re on the hunt for a dessert that wraps you in warm nostalgia with every bite, this Old-Fashioned German Fruit Cake Recipe is exactly what you need. Imagine tender, spiced cake loaded with a medley of raisins, dates, nuts, and colorful candied fruit peel, all infused with subtle hints of rum or brandy. It’s a timeless recipe passed down through generations, perfect for cozy family gatherings or gifting to loved ones. Each slice brings a harmonious blend of flavors and textures that celebrate the very best of traditional German baking.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect Old-Fashioned German Fruit Cake Recipe. Each component, from the fragrant spices to the rich dried fruits, plays a crucial role in delivering that classic taste and inviting texture.
- 1 cup unsalted butter softened: Keeps the cake moist and tender, providing a rich base flavor.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps achieve that golden crust.
- 4 large eggs: Bind the ingredients and add structure to the cake.
- 2 1/2 cups all-purpose flour: Forms the foundation of the cake’s soft crumb.
- 1 teaspoon baking powder: Ensures the cake rises nicely without getting too dense.
- 1/2 teaspoon salt: Balances flavors and enhances the sweetness.
- 1 teaspoon ground cinnamon: Adds warm, aromatic spice that’s signature to this cake.
- 1/4 teaspoon ground cloves: Introduces a subtle, deep spiciness.
- 1/4 teaspoon nutmeg: Lends a fragrant, nutty undertone.
- 1/2 cup milk: Keeps the batter smooth and adds moistness.
- 1 teaspoon vanilla extract: Brings out all the flavors with its sweet floral notes.
- 1 cup raisins: Provide juicy bursts of natural sweetness.
- 1 cup chopped dates: Contribute chewiness and a rich depth of flavor.
- 1 cup chopped nuts (walnuts or pecans): Add crunch and balance the soft fruit.
- 1 cup candied mixed fruit peel: Offers cheerful pops of color and flavor throughout the cake.
- 1/4 cup rum or brandy (optional): Perfect for soaking the fruits or brushing on the finished cake to intensify the flavor.
How to Make Old-Fashioned German Fruit Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This ensures your cake will bake evenly and won’t stick, making it easy to release with a beautiful shape.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with granulated sugar until the mixture is light, fluffy, and pale. This step traps air into your batter, producing a tender crumb in your fruit cake.
Step 3: Add Eggs Gradually
Add the eggs one at a time, beating well after each addition. This helps create a smooth and well-emulsified batter, essential for the perfect texture.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, cloves, and nutmeg. This blend of spices gives the Old-Fashioned German Fruit Cake Recipe its signature warmth and depth.
Step 5: Mix Dry and Wet Ingredients Alternately
Gradually add the dry mixture to the creamed butter and egg batter, alternating with milk. This careful combining ensures you keep the batter airy while fully incorporating all ingredients.
Step 6: Add Vanilla and Fold in Fruits and Nuts
Stir in the vanilla extract, then gently fold in raisins, dates, chopped nuts, and candied mixed fruit peel until everything is evenly dispersed. These goodies are the heart of the cake, giving it both texture and bursts of fruity sweetness.
Step 7: Bake Your Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Baking low and slow prevents the cake from drying out and allows the flavors to meld beautifully.
Step 8: Cool and Optional Soak
Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. Once cooled, brush with rum or brandy if you’re using it. Wrapping the cake tightly and letting it rest enhances the flavors overnight or even a few days later, making this cake taste even better with time.
How to Serve Old-Fashioned German Fruit Cake Recipe
Garnishes
When serving your Old-Fashioned German Fruit Cake Recipe, a light dusting of powdered sugar or a drizzle of a simple glaze can add a lovely finishing touch. Consider topping slices with a few whole nuts or a sprig of fresh mint to brighten the presentation if you’re serving guests.
Side Dishes
This fruit cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a slice of sharp cheddar cheese for a traditional twist. A cup of rich coffee or mulled tea completes this comforting experience perfectly.
Creative Ways to Present
Slice the cake into thick pieces and serve on a rustic wooden board alongside an assortment of dried fruit and nuts for a festive, shareable dessert platter. For holiday gatherings, wrap mini loaves in cellophane tied with a ribbon—these make thoughtful homemade gifts that showcase your baking skills and care.
Make Ahead and Storage
Storing Leftovers
Store leftover fruit cake tightly wrapped in plastic wrap or an airtight container at room temperature. This protects the moisture and keeps the cake soft and flavorful for up to a week.
Freezing
You can freeze slices or the whole loaf by wrapping them well in plastic wrap and foil, then placing them in a freezer bag. When wrapped properly, the cake preserves its quality for up to 3 months, giving you a ready-to-enjoy treat anytime you want.
Reheating
To refresh frozen slices, simply thaw them overnight in the refrigerator and bring to room temperature before serving. For a warm slice, gently heat in a microwave for 15–20 seconds or in a low oven wrapped in foil to avoid drying out the cake.
FAQs
Can I make the Old-Fashioned German Fruit Cake Recipe without alcohol?
Absolutely! The rum or brandy is optional and primarily used for soaking the fruits or brushing the finished cake. You can simply omit it if you prefer a non-alcoholic version, and the cake will still have wonderful flavor and moisture from the fruits and spices.
How long does this fruit cake keep its best flavor?
This cake actually improves over the first couple of days as the flavors meld and the spices deepen. It’s best eaten within a week when stored properly, but freezing can extend its enjoyment for longer periods.
Can I substitute the dried fruits and nuts?
Yes! Feel free to customize the dried fruit mix with cherries, apricots, or cranberries and switch out walnuts for pecans or almonds. Just keep the total volume consistent to maintain the cake’s texture and moisture balance.
Is the Old-Fashioned German Fruit Cake Recipe suitable for vegetarians?
Definitely! This recipe uses no animal-based gelatin or other non-vegetarian ingredients, making it a great choice for vegetarians who want a rich, flavorful dessert.
Why bake the cake at a low temperature for a longer time?
Baking at 325°F ensures the dense fruit and nut cake cooks evenly without drying out or burning. The slow bake allows the fruits to soften and the flavors to develop fully, resulting in that perfect tender, moist crumb.
Final Thoughts
There’s something truly comforting about making and sharing this Old-Fashioned German Fruit Cake Recipe. It’s more than just a dessert—it’s a piece of tradition, a story in every slice, and a celebration of hearty, wholesome ingredients. I can’t wait for you to try it, enjoy the magic of those classic flavors, and perhaps even start your own family tradition with this timeless favorite.
Print
Old-Fashioned German Fruit Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This Old-Fashioned German Fruit Cake is a moist, richly spiced loaf full of plump raisins, chopped dates, mixed nuts, and candied fruit peel. Traditionally baked at a low temperature for a tender crumb, it can be enhanced by soaking dried fruits in rum or brandy. Perfect as a festive dessert or gift, the cake develops deeper flavors when aged a day or two, embodying a classic German holiday treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Fruits and Nuts
- 1 cup raisins
- 1 cup chopped dates
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup candied mixed fruit peel
Optional
- 1/4 cup rum or brandy (for soaking or brushing)
Instructions
- Prepare the Baking Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which provides a tender texture to the cake.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, cloves, and nutmeg to ensure even distribution of spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the creamed mixture alternately with the milk, mixing just until combined to avoid overworking the batter.
- Add Flavoring: Stir in the vanilla extract for added aroma and flavor.
- Fold in Fruits and Nuts: Gently fold in the raisins, chopped dates, chopped nuts, and candied fruit peel until evenly distributed throughout the batter.
- Fill the Pan and Smooth: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake the Cake: Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Optional Soaking and Wrapping: If desired, brush the cooled cake with rum or brandy for moisture and flavor enhancement, then wrap it tightly. Let the flavors meld over a day or two for optimal taste development.
Notes
- The cake tastes even better after one or two days as the flavors meld and deepen.
- For a more traditional German fruitcake, soak the dried fruits in rum overnight prior to baking for added moisture and flavor.
- This recipe can be baked in mini loaf pans, making charming gifts for friends and family during the holidays.
