Description
German Fruit Cake is a festive delight that captures the essence of traditional German baking. This moist cake, filled with a harmonious blend of dried fruits, crunchy nuts, and aromatic spices, offers a rich flavor profile reminiscent of cozy holiday gatherings. With its simple preparation and minimal ingredients, this dessert is perfect for both special occasions and everyday indulgence. Each slice bursts with sweetness and texture, making it an irresistible treat for family and friends alike. Whether served at a holiday table or enjoyed during afternoon tea, this German Fruit Cake is sure to impress.
Ingredients
- 1 cup dried fruits (raisins, currants, apricots)
- 1/2 cup chopped nuts (walnuts or almonds)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
- In another bowl, beat eggs and sugar until light and fluffy. Gradually mix in melted butter.
- Combine the dry ingredients with the wet mixture gently until just mixed.
- Stir in dried fruits and nuts until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for about 50-60 minutes or until a toothpick inserted comes out clean.
Notes
Enhance flavors by soaking dried fruits in rum or orange juice before adding.
To store leftovers, keep them in an airtight container at room temperature for up to five days.
This cake can be made up to a week in advance—just wrap tightly after cooling.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Enhance flavors by soaking dried fruits in rum or orange juice before adding. Store leftovers in an airtight container at room temperature for up to five days. This cake can be made up to a week in advance—just wrap tightly after cooling.