Old-Fashioned German Fruit Cake

Introduction

There’s something special about the flavors of an Old-Fashioned German Fruit Cake that brings back memories of holiday gatherings and festive moments with family and friends. The rich combination of dried fruits, spices, and molasses creates a warm, nostalgic feeling that truly defines the holiday season. I recently made this German fruit cake, and the results were beyond satisfying. The cake turned out to be moist, flavorful, and perfectly spiced—exactly what you would expect from a traditional recipe. My family loved it, and it became the centerpiece of our holiday dessert table. The best part? The cake only improves over time, so it was just as delicious after a few days as it was on the day I made it. If you’re looking for a new dessert to add to your holiday traditions, this Old-Fashioned German Fruit Cake is definitely one to try!

Why You’ll Love This Old-Fashioned German Fruit Cake

This Old-Fashioned German Fruit Cake is the epitome of holiday baking. It’s rich, flavorful, and brimming with holiday spices like cinnamon, nutmeg, and cloves. The molasses and buttermilk add moisture, while the combination of dried fruits and nuts gives the cake a hearty texture and a complex, sweet flavor. What makes this cake stand out is the optional step of soaking the dried fruits in rum or brandy, which adds a depth of flavor that enhances the richness of the cake. It’s the kind of cake that gets better with age, so you can make it ahead of time, let it soak in the flavors, and enjoy it throughout the holiday season.

The beauty of this recipe is that it’s highly customizable. You can mix and match dried fruits and nuts to suit your personal taste, making it an ideal dessert for anyone who loves a traditional fruit cake. It’s not overly sweet, which balances out the richness of the molasses and alcohol, giving it a sophisticated flavor profile. This cake also makes a wonderful gift for friends and family during the holidays—just wrap it up in some festive paper, and you’ve got a homemade gift that everyone will appreciate.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup molasses
• 1/2 cup buttermilk
• 1 cup chopped nuts (walnuts, pecans, or almonds)
• 1 cup mixed dried fruits (raisins, currants, or chopped dried cherries)
• 1/2 cup candied citrus peel, chopped
• Optional: 1/4 cup rum or brandy for soaking

Instructions

1. Prepare the Dried Fruits (Optional):
   If you’re using rum or brandy for soaking, place the dried fruits and candied citrus peel in a bowl and pour the rum or brandy over them. Let them soak for several hours or overnight for enhanced flavor. After soaking, drain the fruits and set them aside.
2. Prepare the Batter:
   Preheat your oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan or a round cake pan with parchment paper.
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
   In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
   Add the eggs one at a time, mixing well after each addition. Stir in the molasses.
3. Combine Wet and Dry Ingredients:
   Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start with the dry ingredients and end with the dry ingredients, mixing well after each addition.
4. Fold in Additions:
   Fold in the chopped nuts, soaked dried fruits, and candied citrus peel until evenly distributed throughout the batter.
5. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil.
6. Cool and Store:
   Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can wrap the cake in plastic wrap and store it in an airtight container. For a more traditional flavor, you can brush the cake with additional rum or brandy every few days and let it age for up to two weeks before serving.

Nutrition Facts (Per Serving)

• Serving Size: 1 slice (1/12th of the cake)
• Calories: 280 kcal
• Sugar: 28g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 55mg

Preparation Time

• Prep Time: 25 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes (plus optional soaking/aging)

How to Serve

This Old-Fashioned German Fruit Cake is delicious on its own, but there are many ways to serve it for an even more indulgent experience. Here are a few ideas:

• As a Traditional Dessert – Serve slices of this cake with a hot cup of tea or coffee for a perfect dessert pairing.
• With Whipped Cream – Top each slice with freshly whipped cream or vanilla ice cream for extra richness.
• With a Drizzle of Glaze – Make a simple glaze by mixing powdered sugar with a splash of orange juice and drizzle over the cake.
• As a Gift – Wrap the cooled, aged cake in decorative paper for a beautiful and thoughtful homemade gift.
• With a Glass of Brandy or Rum – If you’re a fan of alcohol-infused desserts, serve with a glass of rum or brandy to enhance the flavor of the cake.

Additional Tips

1. Customize the Dried Fruits – Use a mix of your favorite dried fruits to customize the flavor of the cake. You can include dried apricots, prunes, or figs for added variety.
2. Wrap the Cake Early – For the best flavor, let the cake age for at least a week. Brushing it with rum or brandy every few days will help deepen the flavors.
3. Substitute the Buttermilk – If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice.
4. Check the Cake Early – Since oven temperatures can vary, check the cake at the 60-minute mark with a toothpick to ensure it’s not overbaked.
5. Use Parchment Paper – Lining the pan with parchment paper ensures that the cake comes out easily and helps avoid any burning or sticking.

FAQ Section

1. Can I use a different type of alcohol to soak the fruit?
   Yes, you can use whiskey, brandy, or even rum as alternatives for soaking the dried fruit.
2. Can I make this cake in advance?
   Yes, this cake actually improves with age. You can make it a few days or even up to two weeks before serving.
3. Can I use fresh fruit instead of dried fruit?
   Fresh fruit can be too moist for this recipe, so it’s best to stick with dried fruit for the best texture.
4. How do I store the cake?
   Store the cooled cake in an airtight container at room temperature. If aging, brush it with additional alcohol every few days.
5. What’s the best way to freeze the cake?
   Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months.
6. Can I use non-dairy butter for this recipe?
   Yes, non-dairy butter works fine as a substitute for the regular butter in this recipe.
7. Can I add more spices for a stronger flavor?
   Absolutely! You can adjust the spices to your liking, adding extra cinnamon or nutmeg for a more intense flavor.
8. Do I need to age the cake?
   Aging the cake is optional but recommended for deeper flavor. However, you can enjoy it immediately after baking if preferred.
9. How can I make the cake less sweet?
   You can reduce the sugar slightly or opt for less sweet dried fruit.
10. Can I make this cake in a different size pan?
    Yes, you can adjust the recipe for a smaller or larger pan, but the baking time may need to be adjusted accordingly.

Conclusion

This Old-Fashioned German Fruit Cake is a delightful treat that adds warmth and tradition to any holiday table. With its spiced flavors, rich texture, and delightful combination of fruits and nuts, it’s sure to become a new family favorite. The option to soak the dried fruits in alcohol enhances the depth of flavor, and the cake’s aging process makes it an ideal dessert to prepare in advance. Whether you serve it as a holiday dessert, give it as a gift, or simply enjoy it with a cup of tea, this German fruit cake will undoubtedly leave a lasting impression. Happy baking!

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