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To make an Old-Fashioned German fruitcake, gather these simple ingredients: - 2 cups mixed dried fruits (such as raisins, currants, apricots, and cherries) - 1 cup candied citrus peel, finely chopped - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 4 large eggs, at room temperature - 3 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon fine sea salt - 1 cup chopped nuts (preferably walnuts or pecans) - 1/2 cup fresh orange juice - Zest of 1 orange - Zest of 1 lemon 1. Mixed Dried Fruits: This mix adds sweetness and chewiness. Use a blend of raisins, currants, apricots, and cherries for full flavor. 2. Candied Citrus Peel: This adds a bright, tangy taste. Chop it finely so it blends well in the cake. 3. Butter and Sugar: Softened unsalted butter is key for creaming. Brown sugar gives a rich flavor. 4. Eggs, Flour, and Baking Powder: Use large eggs at room temperature for smooth mixing. Sift all-purpose flour with baking powder for a light cake. 5. Spices and Seasonings: Ground cinnamon, nutmeg, cloves, and sea salt enhance the cake’s warm flavor. 6. Nuts and Citrus Zest: Chopped walnuts or pecans add crunch. Fresh orange and lemon zest brighten the cake. Each ingredient plays a role in creating a moist, flavorful cake. As you prepare, enjoy the sweet and spicy aromas that fill your kitchen! {{ingredient_image_2}} First, gather your ingredients. You need: - 2 cups mixed dried fruits (raisins, currants, apricots, cherries) - 1 cup candied citrus peel, chopped - 1 cup unsalted butter, softened - 1 cup packed brown sugar - 4 large eggs, at room temp - 3 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon fine sea salt - 1 cup chopped nuts (walnuts or pecans) - 1/2 cup fresh orange juice - Zest of 1 orange - Zest of 1 lemon Grease and flour a 10-inch bundt pan or a loaf pan. Preheat your oven to 325°F (160°C). This step ensures a smooth release after baking. Now, in a medium bowl, mix the dried fruits and chopped citrus peel. Pour the orange juice over this mix. Let it soak for at least one hour. This makes the fruits plump and more flavorful. In a large bowl, cream the softened butter and brown sugar. Use an electric mixer for about 3-5 minutes. The mixture should be light and fluffy. Next, add the eggs one at a time. Mix well after each addition. This keeps your batter smooth. In another bowl, whisk the sifted flour, baking powder, cinnamon, nutmeg, cloves, and salt. This helps distribute the spices evenly. Now, gently fold the dry mix into the butter and egg mixture with a spatula. Mix until just combined. Avoid overmixing, as this can make your cake dense. Add the soaked fruits, chopped nuts, orange zest, and lemon zest. Stir gently until everything is well mixed. Pour the batter into your prepared pan. Smooth the top with a spatula for an even bake. Bake in the preheated oven for 60-75 minutes. Check for doneness with a toothpick. It should come out clean when the cake is done. Once baked, take the fruitcake out of the oven. Let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack. This helps it cool completely. For a beautiful finish, dust the top with powdered sugar. You can also drizzle a simple glaze made from powdered sugar and a few drops of water. For extra flair, serve slices with fresh citrus or a dollop of whipped cream. Soaking dried fruits helps them become plump and juicy. I like to soak them in orange juice. Use a bowl to combine the mixed dried fruits and chopped candied citrus peel. Pour in the orange juice, then let them soak for at least 1 hour. This step makes the fruits more flavorful and moist. You can even soak them overnight for even better results. To get the right cake texture, avoid overmixing the batter. After you combine the wet and dry ingredients, use a spatula to mix gently. Fold in the soaked fruits and nuts carefully. This keeps the cake light and fluffy. Also, make sure your eggs are at room temperature. This step helps the batter blend smoothly. To enhance flavor, consider adding spices like ginger or cardamom. You can also swap out nuts for your favorites, like almonds. For a lovely finish, dust the cooled cake with powdered sugar. A simple glaze made of powdered sugar and water adds shine. Serve the slices with fresh citrus or whipped cream for a delightful touch. Pro Tips Soak the Fruits: Soaking the dried fruits in orange juice not only rehydrates them but also infuses the cake with a delightful citrus flavor, enhancing the overall taste. Room Temperature Ingredients: Ensure all your ingredients, especially eggs and butter, are at room temperature. This helps create a smoother batter and contributes to a lighter texture in the final cake. Avoid Overmixing: When combining the dry ingredients with the wet mixture, mix just until combined. Overmixing can lead to a dense cake instead of a light and fluffy one. Check for Doneness: Start checking the cake for doneness at the 60-minute mark. Insert a toothpick into the center; if it comes out clean, the cake is ready to be removed from the oven. {{image_4}} You can switch up the dried fruits in this cake. Try using dried figs, dates, or prunes. Each fruit brings its own unique flavor. For a fun twist, add dried pineapple or mango. These fruits give a tropical touch to your fruitcake. The mix of flavors adds depth and excitement to each bite. The recipe calls for walnuts or pecans, but you can use other nuts too. Almonds, hazelnuts, or cashews work great. Just chop them finely to blend well. Each nut brings a different crunch and taste. This choice can change the cake's flavor profile. Feel free to experiment with your favorites. Besides cinnamon, nutmeg, and cloves, consider adding ginger or allspice. A pinch of ground ginger adds warmth and zest. Allspice can enhance the cake's complexity. You can also try a dash of cardamom for a rich aroma. Play with spice levels to find your perfect mix. Each variation makes your fruitcake special and unique. To keep your old-fashioned German fruitcake fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep moisture in and air out. Store the cake in a cool, dark place. Avoid heat and direct sunlight. These can dry out the cake and spoil its taste. When stored properly, your fruitcake can last quite a while. It stays fresh for about one month at room temperature. If you place it in the fridge, it can last up to three months. For best taste and quality, enjoy it within these time frames. Freezing is a great way to save your fruitcake for later. First, wrap it tightly in plastic wrap. Then, add a layer of aluminum foil. This protects it from freezer burn. You can freeze the cake for up to one year. When you’re ready to eat it, thaw it in the fridge overnight. Avoid thawing at room temperature to keep it moist. Enjoy your delicious fruitcake whenever you like! German fruitcake stands out due to its rich flavors and dense texture. It often uses a mix of dried fruits, nuts, and spices. Other fruitcakes may use more candied fruits or less spice. German versions emphasize tradition and often include unique local ingredients. They are usually baked in a bundt shape, making them visually special. Fresh fruits will not work well in this recipe. Dried fruits bring sweetness and a chewy texture. They also hold their shape during baking. Fresh fruits release moisture and can make the cake soggy. If you want to add a fresh touch, serve slices with fresh fruit on the side. Check the cake after 60 minutes of baking. Insert a toothpick into the center. If it comes out clean, the cake is ready. If there is wet batter, bake for 5 to 10 more minutes. Avoid opening the oven too often, as this can change the baking time. Serve German fruitcake with a light dusting of powdered sugar. You can also drizzle a simple glaze on top. A dollop of whipped cream adds a great touch. Pair it with fresh citrus slices for a bright flavor. Enjoy it with coffee or tea for a cozy treat. In this blog post, we explored the key ingredients, step-by-step instructions, and helpful tips for making fruitcake. We discussed variations, storage info, and answered common questions. Now you have all the tools to bake a delicious fruitcake. Use your creativity and make it your own. Enjoy your baking journey and the tasty results!

Heavenly Old-Fashioned German Fruitcake

A rich and flavorful fruitcake made with mixed dried fruits, nuts, and spices, perfect for festive occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine German
Servings 10
Calories 250 kcal

Ingredients
  

  • 2 cups mixed dried fruits (such as raisins, currants, apricots, and cherries)
  • 1 cup candied citrus peel, finely chopped
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon fine sea salt
  • 1 cup chopped nuts (preferably walnuts or pecans)
  • 0.5 cup fresh orange juice
  • 1 zest of 1 orange
  • 1 zest of 1 lemon

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a standard loaf pan thoroughly to ensure easy release after baking.
  • In a medium bowl, combine the mixed dried fruits and chopped candied citrus peel. Pour the orange juice over them and let the mixture soak for at least 1 hour.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light, fluffy, and well combined.
  • Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the sifted flour, baking powder, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt.
  • Gradually fold the dry mixture into the butter-egg mixture using a spatula, mixing until just combined.
  • Gently stir in the soaked dried fruits, chopped nuts, orange zest, and lemon zest.
  • Pour the batter into the prepared bundt or loaf pan and use a spatula to smooth the top.
  • Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the fruitcake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.

Notes

For an elegant presentation, dust with powdered sugar or drizzle with a simple glaze.
Keyword fruitcake, German dessert, holiday baking