Old-Fashioned German Fruit Cake

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Old-Fashioned German Fruit Cake – Rich, Spiced & Timelessly Festive

This classic fruit cake is packed with dried fruits, candied citrus, warm spices, and a splash of rum or brandy. Moist, flavorful, and deeply nostalgic, it’s a holiday tradition that brings warmth to every table.

Introduction: A Slice of Holiday Heritage

Fruit cake often gets a bad rap—but not this one. This Old-Fashioned German Fruit Cake is a celebration of tradition, flavor, and festive spirit. With a medley of dried fruits, candied peels, warm spices, and a buttery crumb, it’s the kind of cake that evokes memories of cozy kitchens, family gatherings, and the comforting scent of holiday baking.

Unlike store-bought versions, this homemade fruit cake is moist, aromatic, and beautifully balanced. And like all great traditions, it only gets better with time.

Ingredients Breakdown

Let’s take a closer look at what makes this fruit cake so special:

For the Fruit Mixture:

  • Dried cherries (1 cup)
    Tart and sweet—adds vibrant flavor and color.
  • Raisins (1 cup)
    Classic and chewy—soaks up the rum beautifully.
  • Dried apricots (½ cup, chopped)
    Bright and tangy—adds texture and contrast.
  • Candied orange peel (½ cup, finely diced)
    Sweet and citrusy—infuses the cake with festive flavor.
  • Candied lemon peel (½ cup, finely diced)
    Adds brightness and balance.
  • Dark rum or brandy (½ cup)
    Soaks the fruit and deepens the flavor.

Tip: Soak overnight for the richest flavor.

For the Cake Batter:

  • Unsalted butter (1 cup, softened)
    Creamy and rich—creates a tender crumb.
  • Granulated sugar (1 cup)
    Sweetens and helps with structure.
  • Eggs (4 large)
    Bind the batter and add richness.
  • Vanilla extract (1 tsp)
    Adds warmth and depth.
  • All-purpose flour (2 cups)
    The base of the batter—provides structure.
  • Baking powder (1 tsp) & baking soda (½ tsp)
    Help the cake rise and stay light.
  • Ground cinnamon (1 tsp), nutmeg (½ tsp), cloves (¼ tsp)
    Classic holiday spices—warm and aromatic.
  • Salt (½ tsp)
    Balances sweetness and enhances flavor.
  • Chopped walnuts or pecans (½ cup)
    Add crunch and nutty richness.
  • Zest of 1 lemon & 1 orange
    Brightens the batter and complements the candied peel.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Loaf pan or 8-inch round cake pan
  • Parchment paper
  • Spatula
  • Wire rack
  • Oven

Step-by-Step Instructions

Step 1: Soak the Fruit

In a medium bowl, combine:

  • 1 cup dried cherries
  • 1 cup raisins
  • ½ cup chopped apricots
  • ½ cup candied orange peel
  • ½ cup candied lemon peel

Pour ½ cup dark rum or brandy over the fruit.

Stir well, cover, and let soak for at least 4 hours, preferably overnight.

Step 2: Prepare the Cake Batter

Preheat oven to 325°F (165°C).

Grease and line a loaf pan or 8-inch round cake pan with parchment paper.

In a large bowl:

  • Cream 1 cup softened butter and 1 cup sugar until light and fluffy.

Add 4 eggs, one at a time, beating well after each.

Stir in:

  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together:

  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt

Gradually add dry ingredients to the wet mixture.

Mix just until combined—do not overmix.

Step 4: Add Fruit and Nuts

Fold in:

  • Soaked fruit mixture (including any remaining liquid)
  • ½ cup chopped walnuts or pecans

Stir until evenly distributed.

Step 5: Bake the Cake

Spoon batter into prepared pan.

Smooth the top with a spatula.

Bake for 1 hour to 1 hour 15 minutes, until:

  • A toothpick inserted in the center comes out clean
  • Top is golden and firm

Let cool in pan for 15 minutes, then transfer to a wire rack.

Cool completely.

Step 6: Optional Glaze & Aging

For a glossy finish:

  • Brush cooled cake with additional rum or brandy.

Wrap tightly in plastic wrap.

Let rest for 1–2 days to deepen flavor.

Tip: For longer aging, wrap in cheesecloth soaked in rum and store in an airtight container.

Serving Suggestions

Perfect for:

  • Holiday dessert tables
  • Afternoon tea
  • Edible gifts
  • Cozy winter evenings

Pair with:

  • Spiced tea or mulled wine
  • A dollop of whipped cream
  • A slice of sharp cheddar (a classic pairing!)

Presentation Tip: Dust with powdered sugar and garnish with dried citrus slices or rosemary sprigs.

Variations to Try

Want to make it your own? Try these festive twists:

Chocolate Cherry

Add mini chocolate chips and extra cherries.

Tropical Twist

Use dried pineapple, mango, and coconut.

Mini Loaves

Bake in mini pans for gifting.

Vegan Version

Use plant-based butter, egg replacer, and dairy-free glaze.

Storage and Make-Ahead Tips

  • Make-Ahead: Best made 1–2 days in advance.
  • Refrigerate: Store tightly wrapped for up to 2 weeks.
  • Freeze: Freeze for up to 3 months. Thaw overnight in fridge.

Tip: Flavor deepens over time—don’t rush it!

Nutrition Notes (Per Slice, ~1 of 12)

  • Calories: ~280
  • Protein: ~4g
  • Carbohydrates: ~30g
  • Fat: ~15g
  • Sugar: ~18g
  • Sodium: ~160mg
  • Fiber: ~2g

This cake is:

  • Moist and spiced
  • Rich and fruity
  • Perfectly portioned
  • Great for gifting

Final Thoughts

This Old-Fashioned German Fruit Cake is more than just a dessert—it’s a celebration of tradition, flavor, and the joy of slow, thoughtful baking. Whether you’re reviving a family recipe or starting a new holiday ritual, this cake is sure to become a cherished favorite.

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