If you’re looking to impress at your next gathering or simply craving a touch of festive tradition, German Fruit Cake is a timeless delight that brings together buttery softness, gentle spices, and jewel-toned dried fruits. This classic cake is an irresistible balance of taste and nostalgia, offering a beautifully moist crumb dotted with candied cherries, raisins, and crunchy nuts. Whether you’re celebrating the holidays or just indulging your sweet tooth, German Fruit Cake promises to be the centerpiece dessert everyone will ask for again and again.
Ingredients You’ll Need
The beauty of German Fruit Cake lies in its straightforward, wholesome ingredients. Each one plays an important part in the cake’s rich flavor, inviting texture, and signature colorful appearance.
- Unsalted butter (1 cup, softened): Gives the cake a luscious, tender crumb and creamy mouthfeel.
- Granulated sugar (1 cup): Sweetens the cake without overpowering the mix of fruits and spices.
- Eggs (4 large): Provide structure and help keep the finished cake moist.
- Vanilla extract (1 teaspoon): Lends warmth and a subtle aroma that ties all flavors together.
- All-purpose flour (2 cups): The backbone of the cake, offering just the right density for all the tasty add-ins.
- Baking powder (1 teaspoon): Gives the cake a gentle lift, so it’s never heavy.
- Salt (½ teaspoon): Accentuates the flavors and balances sweetness.
- Ground cinnamon (1 teaspoon): Adds coziness and a warm, spiced touch.
- Ground nutmeg (½ teaspoon): Pairs perfectly with cinnamon for a distinct, aromatic profile.
- Mixed dried fruits (1½ cups – raisins, currants, chopped dates, candied cherries): Offer bursts of sweetness, color, and a chewy texture in every slice.
- Chopped nuts (½ cup – walnuts or almonds): Bring a satisfying crunch and rich, earthy flavor.
- Rum or orange juice (2 tablespoons, optional for soaking fruit): Infuses the dried fruit with extra moisture and a hint of zesty flavor.
- Powdered sugar (for dusting, optional): A simple, elegant finish that highlights the cake’s festive character.
How to Make German Fruit Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F. Give your favorite 9-inch round or loaf cake pan a thorough greasing so your German Fruit Cake slides out effortlessly later. This small step is crucial for achieving a beautiful, intact cake.
Step 2: Soak the Dried Fruits (Optional but Worth It!)
If you want extra moisture and depth, soak your mixed dried fruits in rum or orange juice for about 30 minutes. This not only plumps them up but also adds a vibrant pop of flavor. Drain the fruit before you mix it in—it ensures your cake won’t end up soggy.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, blend the softened butter and granulated sugar until the mixture is light and fluffy. This is the backbone of your cake’s texture, so give it a few good minutes to become pale and airy before moving on.
Step 4: Blend in Eggs and Vanilla
Beat the eggs into the creamed butter and sugar, adding them one at a time for the most consistent texture. Stir in the vanilla extract, letting that wonderful aroma start to fill your kitchen.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This step ensures an even distribution of leavening and those fragrant spices, so your German Fruit Cake tastes balanced in every bite.
Step 6: Combine Wet and Dry Mixtures
Gently fold your dry ingredients into the wet mixture in batches, mixing until just combined. Over-mixing at this stage can reduce the cake’s tenderness, so keep it gentle and stop as soon as no dry flour remains.
Step 7: Fold in Fruits and Nuts
Add the soaked and drained dried fruits, along with the chopped nuts, and carefully fold them into the batter. This step is where your German Fruit Cake gets its signature look—each slice will be beautifully studded with colorful fruits and nutty bits.
Step 8: Bake to Perfection
Spread the batter evenly into your prepared pan and slide it into the oven. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Patiently let your cake cool in the pan for 10 minutes before transferring it to a wire rack so it cools evenly without becoming soggy.
Step 9: Dust and Serve
Once fully cooled, give your German Fruit Cake a gentle snowfall of powdered sugar for a festive, picture-perfect finish. It’s now ready to slice and share!
How to Serve German Fruit Cake
Garnishes
Give your German Fruit Cake a dazzling touch by dusting it with a layer of powdered sugar or scattering extra chopped nuts and a few candied fruits on top. These garnishes aren’t just pretty—they also add texture and a little extra sweetness to each bite.
Side Dishes
This cake pairs beautifully with a cup of hot tea, strong coffee, or even a dollop of lightly whipped cream. If you’re hosting a brunch or dessert spread, try serving it alongside seasonal fruit or a simple vanilla ice cream for a classic finish.
Creative Ways to Present
For special occasions, slice the German Fruit Cake into slender wedges and arrange them on a decorative platter with sprigs of fresh mint and a few whole candied cherries. You can even serve it in mini portions for a stunning dessert buffet, or wrap individual slices in parchment for sweet take-home favors.
Make Ahead and Storage
Storing Leftovers
German Fruit Cake actually gets better after a day or two as the flavors meld together. Tightly wrap the cooled cake in plastic wrap or store it in an airtight container at room temperature for up to five days. It stays wonderfully moist and delicious throughout.
Freezing
If you’d like to keep your German Fruit Cake for longer, freezing is a fantastic option. Wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil, then freeze for up to three months. Simply thaw at room temperature before enjoying—no flavor is lost.
Reheating
While German Fruit Cake is traditionally served at room temperature, you can gently warm individual slices in the microwave for 10–15 seconds if you prefer a cozy, just-baked feel. Just be careful not to overheat, as it can dry out quickly.
FAQs
Can I use gluten-free flour in this recipe?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend—just make sure it’s a one-to-one substitute and includes a binding ingredient, like xanthan gum, for best results.
What are the best dried fruits for German Fruit Cake?
Raisins, currants, chopped dates, and candied cherries are traditional, but feel free to use any combination you love. Chopped dried apricots, figs, or even candied citrus peel can give your cake a unique twist.
Do I have to use alcohol to soak the fruit?
Not at all! If you prefer not to use rum, orange juice is a perfect alternative. It adds brightness and moisture without the booze, making it family-friendly for any gathering.
Why does my fruit always sink to the bottom of the cake?
This is a common issue with fruit cakes. To prevent this, toss the dried fruit in a little flour before folding into the batter—it helps suspend the fruit evenly throughout the cake.
Can German Fruit Cake be made ahead of time?
Definitely! In fact, making the cake a day or two in advance allows its flavors to deepen. Just be sure to store it tightly wrapped at room temperature, and it will taste even better with time.
Final Thoughts
Give this German Fruit Cake a place at your table, and you’ll quickly understand why it’s been cherished for generations. It’s a recipe I turn to for both celebrations and simple treats, and I hope it becomes a new favorite in your own kitchen. Happy baking—don’t be surprised if everyone comes back for seconds!
Print
German Fruit Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and flavorful delight of German Fruit Cake. This traditional spiced cake is packed with a mix of dried fruits, nuts, and warm spices, making it a perfect holiday treat or afternoon indulgence.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Fruit and Nuts:
- 1 ½ cups mixed dried fruits (such as raisins, currants, chopped dates, and candied cherries)
- ½ cup chopped nuts (such as walnuts or almonds)
- 2 tablespoons rum or orange juice (optional for soaking fruit)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 325°F and grease a 9-inch round or loaf pan. Soak dried fruit in rum or orange juice if desired.
- Mix Wet Ingredients: Cream butter and sugar, then beat in eggs and vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet mixture.
- Complete Batter: Fold in soaked fruits and nuts. Spread batter in pan.
- Bake: Bake for 55–65 minutes until a toothpick comes out clean. Cool and dust with powdered sugar.
Notes
- This cake’s flavor improves after resting for a day or two.
- Store wrapped at room temperature for up to 5 days.
- For a festive twist, add candied citrus peel and German-style dried fruits.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
