Description
This Old-Fashioned German Fruit Cake is a spiced, fruit-filled treat perfect for the holiday season. With a combination of molasses, buttermilk, and a medley of dried fruits and nuts, this cake is a delightful twist on the classic fruitcake. Add rum or brandy for extra flavor, and let it age for a couple of weeks for the best taste!
Ingredients
Scale
- 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
- Prepare the Dried Fruits (Optional):
Soak the dried fruits and candied citrus peel in rum or brandy for several hours or overnight to enhance the flavor. Drain the fruits and set them aside. - 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 butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the molasses. - Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing well after each addition. - Fold in Additions:
Fold in the chopped nuts, soaked dried fruits, and candied citrus peel. Mix until evenly distributed throughout the batter. - 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 comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil. - 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, wrap the cake in plastic wrap and store it in an airtight container. For a more traditional flavor, brush the cake with additional rum or brandy every few days and let it age for up to two weeks before serving.
Notes
- Use a mix of your favorite dried fruits to customize the flavor of the cake.
- For a glaze, combine powdered sugar with a splash of orange juice and drizzle over the cooled cake.
- For a stronger flavor, age the cake for up to two weeks, brushing with rum or brandy every few days.
- This cake is perfect for gifting—wrap it in decorative packaging for a festive treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German, Holiday
Nutrition
- Serving Size: 1 slice (1/12 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