If you’ve ever dreamed of a cake that tastes like a festive celebration in every bite, the German Fruit Cake is just for you. This beloved classic brings together buttery, tender crumb with bursts of sweet, jewel-toned dried fruits and a whisper of zesty lemon. It’s a showstopper that looks gorgeous on a holiday table, but is equally at home alongside a cozy cup of afternoon tea. Easy to make yet impressively delicious, the German Fruit Cake is a treat everyone should experience at least once.
Ingredients You’ll Need
These simple pantry ingredients come together to make something truly special. Each one plays a key role, from the buttery base to the fruity mix-ins that keep every bite interesting and full of character.
- Unsalted butter (1 cup, softened): Gives the cake its rich, melt-in-your-mouth texture—make sure it’s at room temperature for best results.
- Granulated sugar (1 cup): Balances the tangy fruits and creates that golden, slightly crisp crust we all love.
- Eggs (4 large): Adds moisture and helps the German Fruit Cake rise beautifully.
- All-purpose flour (2 cups): Provides the perfect sturdy-yet-soft foundation for the cake.
- Baking powder (1 teaspoon): Ensures a lofty, tender crumb.
- Salt (1/4 teaspoon): Just a touch to bring out all the other flavors.
- Whole milk (1/2 cup): Keeps the cake moist and light.
- Vanilla extract (1 teaspoon): Adds a mellow, aromatic sweetness that rounds out the flavor.
- Lemon zest (1 teaspoon): Lifts the cake with fresh, bright citrus notes—don’t skip it!
- Mixed dried fruits (2 cups; raisins, currants, chopped apricots, cherries): The stars of a traditional German Fruit Cake, offering sweetness, color, and texture in every bite.
- Chopped nuts (1/2 cup, optional): Adds crunch and nuttiness; use your favorite blend or leave them out for a softer cake.
- Flour (1 tablespoon, for coating fruit): Prevents those lovely fruits and nuts from sinking during baking.
- Powdered sugar (for dusting): That final snowy finish for a bit of elegance and sweetness.
How to Make German Fruit Cake
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 350°F (175°C), the perfect temperature for baking up a golden, even cake. Grease a 9-inch springform pan or bundt pan thoroughly—this will help your German Fruit Cake release smoothly and keep every detail of its lovely shape intact.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar. Beat them until the mixture is light and fluffy; this infuses air into the batter, ensuring your cake will be tender and soft.
Step 3: Add Eggs
Add the eggs one at a time, beating well after each addition. By incorporating them gradually, you get a smoother, silkier batter and a cake that bakes up super moist.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Combining these first ensures the leavening is evenly distributed, so the German Fruit Cake rises uniformly.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the butter mixture, alternating with whole milk. Mixing in parts keeps the batter smooth and prevents overmixing, which is the secret to a soft, melt-away crumb. Stir in the vanilla extract and lemon zest last, so their fragrances stay nice and fresh.
Step 6: Prepare and Fold in Fruit
In a small bowl, toss your chopped dried fruits (and nuts, if using) with a tablespoon of flour. This easy step helps keep the fruit suspended evenly throughout the cake. Gently fold the floured mix into the batter, giving you color and sweetness in every slice.
Step 7: Bake
Transfer the batter into your prepared pan and smooth the top for even baking. Pop it in the oven and bake for 55 to 65 minutes—your kitchen will fill with the most amazing aroma! When a toothpick inserted in the center comes out clean, it’s ready.
Step 8: Cool and Finish
Let the cake rest in its pan for about 10 minutes to settle. Then, carefully turn it out onto a wire rack to cool completely. Dust generously with powdered sugar right before serving for that signature German Fruit Cake finish.
How to Serve German Fruit Cake
Garnishes
For a classic look, a dusting of powdered sugar is all you need—simple and timeless. If you’re feeling a bit extra, garnish with a few candied cherries on top, or a twist of fresh lemon zest for a pop of color and brightness.
Side Dishes
This cake deserves to be the centerpiece! Serve slices alongside softly whipped cream, vanilla ice cream, or a dollop of thick, tangy crème fraîche for an indulgent touch. It also pairs beautifully with a cup of strong coffee or tea, making any afternoon feel special.
Creative Ways to Present
Try cutting the German Fruit Cake into thin wedges and stacking them for a tower presentation, or cut into cubes for bite-sized treats with toothpicks for easy sharing at a party. You can even layer slices with mascarpone and fresh berries for a German-inspired trifle.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover German Fruit Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors develop and mellow even more over time, making each slice better than the last.
Freezing
This cake freezes beautifully! Slice it and wrap pieces individually, or keep the whole cake intact. Store in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Thaw at room temperature before serving.
Reheating
If you prefer your German Fruit Cake slightly warm, just pop an individual slice in the microwave for about 10–15 seconds. It also toasts up nicely under a broiler for a minute, giving the outsides a gentle crisp.
FAQs
Can I use different types of dried fruit?
Absolutely! German Fruit Cake is adaptable to your preferences—try dried figs, prunes, or even pineapple in the mix for extra personality.
Is soaking the fruit necessary?
Soaking is optional, but it adds wonderful flavor and keeps the fruits plump. A quick overnight soak in orange juice or rum will make the cake even more festive.
Can I make this German Fruit Cake nut-free?
Yes, simply skip the nuts. The cake will still be delicious, moist, and packed with fruity goodness.
What’s the best way to ensure the fruit doesn’t sink?
Tossing the fruit and nuts with a tablespoon of flour before adding them to the batter helps them stay suspended throughout the cake as it bakes.
Can I bake the German Fruit Cake in advance?
Definitely! This cake is known for tasting even better the next day, so feel free to make it a day or two ahead—just store it tightly wrapped until serving.
Final Thoughts
If you’re searching for a cake that manages to be classic, cozy, and crowd-pleasing, the German Fruit Cake truly is it. Bursting with color and flavor, it’s a treat worth sharing—so why not whip one up soon and let your family and friends fall in love with it too?
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German Fruit Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this traditional German Fruit Cake, a delightful dessert packed with mixed dried fruits and nuts. Perfect for any occasion!
Ingredients
Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Fruit Mixture:
- 2 cups mixed dried fruits (such as raisins, currants, chopped apricots, and cherries)
- ½ cup chopped nuts (optional)
- 1 tablespoon flour (for coating fruit)
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or bundt pan.
- Cream butter and sugar: Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with milk.
- Add flavorings: Stir in vanilla extract and lemon zest.
- Coat fruits and nuts: Toss dried fruits (and nuts if using) with flour. Fold into the batter.
- Bake: Pour batter into pan and bake for 55–65 minutes. Cool before serving.
Notes
- You can soak the dried fruits in rum or orange juice overnight for extra flavor.
- This cake stores well and tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
