Old Fashioned German Fruit Cake

Okay, so this one takes me way back. This old fashioned German fruit cake is something my grandma used to make every holiday. It’s rich, cozy, and filled with sweet dried fruits that make your whole kitchen smell like home.

It’s not like those dry fruitcakes people joke about—this one is soft, buttery, and full of flavor. Every bite tastes like a warm hug and sweet memories. If you’ve never tried a real fruit cake, this is the one to start with.

I promise, it’s easier than it looks. Just a few simple steps and it’s ready for the oven. You’re gonna love how classic and comforting it feels!

Why You’ll Love This Recipe

• Traditional and Timeless: This German fruit cake has been passed down for generations, and with good reason. It’s a beloved staple in many European homes, rich in flavor and history.
• Moist and Flavorful: Unlike many fruit cakes that can be dense and dry, this recipe guarantees a moist, tender texture thanks to the perfect balance of wet and dry ingredients.
• Infused with Warm Spices: A combination of cinnamon, cloves, and nutmeg brings cozy, aromatic flavors to this cake that will make your kitchen smell like the holidays.
• Perfect for Gifting: This fruit cake makes an elegant homemade gift that friends and family will cherish.
• Easy to Make Ahead: Fruit cakes are often better after sitting for a few days, allowing the flavors to meld together. This makes it an excellent choice for preparing in advance!

Required Kitchen Tools

Before we dive into the ingredients, let’s make sure you’ve got all the necessary tools for this recipe. Don’t worry—it’s all straightforward, and you’ll be able to find most of these in your kitchen!

• Mixing Bowls: For combining all the dry and wet ingredients separately.
• Electric Mixer or Whisk: If you don’t have an electric mixer, a good old-fashioned hand whisk works just fine to mix the ingredients together.
• Loaf Pan or Bundt Pan: This recipe works great in either a loaf pan for a traditional shape or a Bundt pan for an elegant look.
• Measuring Cups and Spoons: Precision is key when measuring ingredients, especially when it comes to spices.
• Wooden Spoon or Spatula: For folding in the nuts and dried fruits without overmixing the batter.
• Saran Wrap or Cheesecloth: For soaking the fruit in alcohol and wrapping the cake while it rests after baking.
• Paring Knife: For chopping up the dried fruits and candied peel into manageable pieces.

Ingredients

Gather all your ingredients before starting so that you’re ready to assemble them when needed. The key to a delicious fruit cake is in the quality of the ingredients, especially the dried fruits, nuts, and spices. Here’s what you’ll need for this recipe (exact measurements are listed in the recipe card at the end):

• All-Purpose Flour: This forms the base of your cake batter and helps to hold everything together.
• Baking Powder and Baking Soda: These leavening agents ensure the cake rises just enough, creating a light texture.
• Salt: A pinch of salt balances the sweetness and enhances the overall flavor.
• Ground Cinnamon: Adds a warm, spicy depth that’s iconic in fruit cakes.
• Ground Cloves: These bring a sweet and slightly pungent warmth to the mix.
• Ground Nutmeg: A little nutmeg adds a nutty, fragrant note that perfectly complements the other spices.
• Unsalted Butter (Softened): Butter gives the cake a rich, tender crumb. Make sure it’s softened to room temperature to mix well with the sugars.
• Granulated Sugar: This adds sweetness and helps create the proper texture for the cake.
• Large Eggs: Eggs help bind the ingredients and provide moisture to the cake.
• Molasses: Adds a deep, rich sweetness with a slight hint of bitterness, which balances out the other flavors.
• Buttermilk: This adds moisture and a slight tang that enhances the richness of the cake.
• Chopped Nuts (Walnuts, Pecans, or Almonds): The nuts give the fruit cake its crunchy texture and nutty flavor.
• Mixed Dried Fruits (Raisins, Currants, or Chopped Dried Cherries): These are the stars of the fruit cake, contributing sweetness, chewiness, and flavor.
• Candied Citrus Peel (Chopped): This gives the fruit cake a burst of bright citrus flavor, making each bite more complex.
• Rum or Brandy (for soaking): This is an essential step to giving the fruit cake its signature moistness and rich flavor. You can also use whiskey or sherry if you prefer a different taste.

Variations for Old Fashioned German Fruit Cake

One of the joys of baking is making a recipe your own. Feel free to get creative with your fruit cake by making some of these swaps or additions!

• Swap the Alcohol: Instead of rum or brandy, try using whiskey, bourbon, or even a fruit-flavored liquor like Grand Marnier. This adds a unique twist to the flavor.
• Add More Spices: If you love spiced desserts, feel free to experiment with ground ginger or cardamom to deepen the flavor.
• Nuts of Your Choice: While walnuts, almonds, and pecans are traditional, you can add hazelnuts, pistachios, or macadamia nuts for a new texture and flavor.
• Add Fresh Fruits: If you want to add a bit of fresh fruit to the mix, try adding chopped apples or pears to the batter for added moisture and sweetness.
• Glaze the Cake: For an extra special touch, brush the top of the fruit cake with a thin layer of apricot jam or a glaze made from powdered sugar and water for a shiny finish.

Step-by-Step Instructions

1. Soak the Fruits and Nuts

Start by soaking your dried fruits and nuts in rum or brandy. This step helps to rehydrate the fruits, making them plump and juicy while also infusing them with deep, boozy flavor.

1. In a large bowl, combine the dried fruits (raisins, currants, or dried cherries) and candied citrus peel.
2. Pour enough rum or brandy over the mixture to completely cover the fruits.
3. Stir the fruit to ensure even coverage and let it sit for at least 2 hours, preferably overnight, to soak up all the flavors.

2. Prepare the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, cloves, and nutmeg). This ensures the spices are evenly distributed throughout the flour mixture.

3. Cream the Butter and Sugar

Now that your dried fruits are soaking, it’s time to work on the wet ingredients. This step is crucial for achieving the perfect moist texture of the cake.

1. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer or whisk. Mix for about 3-4 minutes until the mixture becomes light and fluffy.
2. Add in the molasses, eggs, and buttermilk. Beat until well combined, ensuring the mixture is smooth and free of lumps.

4. Combine the Dry and Wet Ingredients

Now it’s time to bring everything together:

1. Gradually add the dry ingredient mixture (flour, spices, and leavening agents) into the wet ingredients. Mix on low speed to avoid any flour flying out of the bowl. Stir until just combined—be careful not to overmix, or your cake might become dense.
2. Once the batter is smooth, fold in the soaked dried fruits and nuts with a spatula. Make sure the fruit and nuts are evenly distributed throughout the batter, but don’t overwork the dough.

5. Prepare the Baking Pan

Choosing the right pan is key to achieving the best results. You can use either a loaf pan or a Bundt pan, depending on the shape you prefer for your fruit cake.

1. Grease your pan with butter or line it with parchment paper to prevent the cake from sticking.
2. Pour the batter into the prepared pan, spreading it out evenly.

6. Bake the Fruit Cake

Baking times may vary depending on the size and type of pan you use, but here’s a general guideline:

1. Preheat your oven to 325°F (165°C). Place the cake on the center rack of your oven.
2. For a loaf pan, bake for about 60-75 minutes. If you’re using a Bundt pan, the baking time might extend to 75-90 minutes. Always check for doneness by inserting a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, the cake is done.
3. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

7. Soak the Cake with Alcohol

One of the key features of a traditional fruit cake is its boozy, moist texture, which comes from soaking the cake in alcohol.

1. Once the cake has cooled, brush the top and sides with a bit more rum or brandy. You can use a pastry brush to make sure it’s evenly applied.
2. Wrap the cake tightly in cheesecloth or plastic wrap, and store it in an airtight container. Let it rest for at least 24 hours, but ideally for 3-4 days. This allows the cake to fully absorb the flavors and develop that signature richness.

How to Serve the Old Fashioned German Fruit Cake

This fruit cake is not only delicious, but it’s also quite versatile when it comes to serving. Here are a few ideas:

• As a Festive Dessert: Slice it and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• With Tea or Coffee: This cake pairs beautifully with a hot cup of tea or a rich, dark coffee. The warmth of the beverage complements the spiced richness of the cake.
• Gift It: Wrap the fruit cake in parchment paper or a decorative tin and gift it to loved ones. It’s a thoughtful, homemade gift that’s perfect for the holidays or any special occasion.
• As a Holiday Snack: Keep it on hand as a quick snack during the holiday season. It’s perfect for munching between meals, especially when friends or family drop by.

Storing the Old Fashioned German Fruit Cake

This cake actually improves with time, as the flavors continue to develop. Here’s how to store it properly to keep it fresh:

• Room Temperature: If you plan to eat the cake within a few days, store it in an airtight container at room temperature. It should stay fresh for up to 1 week.
• Long-Term Storage: If you’d like to store it for longer, wrap the fruit cake tightly in plastic wrap, then in foil, and freeze it. It will keep for up to 3 months in the freezer. When you’re ready to enjoy it, simply thaw it at room temperature for a few hours before serving.

Nutrition (per serving)

The Old Fashioned German Fruit Cake is rich and indulgent, but it’s also packed with nutrients from the dried fruits and nuts. Here’s a general breakdown of the nutritional values:

Nutrient	Amount
Calories	290-320 kcal
Total Fat	15g
Saturated Fat	5g
Carbohydrates	35g
Dietary Fiber	3g
Sugars	20g
Protein	5g
Sodium	50mg

Note: These values are estimates and can vary depending on the ingredients used and portion size.

Conclusion

The Old Fashioned German Fruit Cake is the epitome of a holiday dessert—rich, spiced, and full of the flavors that make family gatherings feel special. Whether you serve it as part of your festive spread or gift it to someone you love, this cake will surely leave a lasting impression. Thanks to the combination of dried fruits, nuts, and a splash of rum or brandy, this cake is anything but your average fruit cake. It’s moist, full of flavor, and absolutely delicious.

If you’ve been looking for a fruit cake recipe that’s perfect for the holidays—or any time of year—this is the one. Make sure to plan ahead, so you can allow the cake to rest and soak in all those amazing flavors. Trust me, the wait will be well worth it!

Old Fashioned German Fruit Cake FAQs

Can I make this fruit cake without alcohol?

Yes! You can substitute the alcohol with orange juice, apple juice, or a flavored extract like vanilla or almond. These substitutes won’t have the same depth as the rum or brandy, but they will still add moisture and flavor to the cake.

How long does the fruit cake last?

The fruit cake will stay fresh at room temperature for about 1 week when stored in an airtight container. For long-term storage, freeze it for up to 3 months.

Can I make this fruit cake in advance?

Absolutely! In fact, the fruit cake is even better when made in advance. Allow it to rest for at least 24-48 hours after baking to let the flavors develop. If you want to make it well ahead of time, you can freeze it for later enjoyment.

Can I add more fruit or nuts to the recipe?

Of course! If you prefer more dried fruit, you can easily increase the amount of raisins, currants, or chopped dried cherries. The same goes for the nuts—add your favorites, or try a different combination to make the cake your own.