Old-Fashioned German Fruit Cake
A delightful, moist cake studded with mixed dried fruits and warm spices, perfect for family gatherings or festive occasions.
Ingredients
Main Ingredients
- 2 cups mixed dried fruits (like currants, raisins, and chopped dates)
- 1 cup unsalted butter, softened Make sure it's at room temperature
- 1 cup granulated sugar
- 4 large eggs Use room temperature eggs for best results
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 zest orange
- a pinch salt
Optional Ingredients
- 1 cup chopped nuts (like walnuts or almonds) For added crunch
Instructions
Preparation
- Begin by chopping any large pieces of dried fruit into smaller, bite-sized pieces.
- In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the mixed dried fruits. Stir gently until just combined.
- Mix in the vanilla extract and orange zest.
Baking
- Preheat your oven to 350°F (175°C). Pour the batter into a greased cake pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice it up and enjoy!
Notes
For an extra moist cake, soak your dried fruits in warm water or fruit juice for about 15-30 minutes before mixing them into the batter. Store cooled cake wrapped tightly at room temperature for up to a week, or refrigerate for up to two weeks. Freezing individual slices is an option; thaw at room temperature or warm in the oven.