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
Scale
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.
