Description
This Old-Fashioned German Fruit Cake is a richly spiced, moist cake loaded with nuts, dried fruits, and a hint of molasses and rum, perfect for festive occasions or a cozy treat.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup molasses
- 1/2 cup buttermilk
Add-ins
- 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
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9-inch round cake pan or line with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, cloves, and nutmeg. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step incorporates air to give your cake a nice texture.
- Add Eggs and Molasses: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the molasses, which adds depth and sweetness to the cake.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix gently after each addition until just combined to avoid overmixing and tough cake.
- Fold in Nuts and Fruits: Gently fold the chopped nuts, mixed dried fruits, and candied citrus peel into the batter, distributing them evenly without crushing the fruits.
- Optional Soaking: If using, soak the dried fruits in rum or brandy for an hour or overnight before mixing into the batter to enhance flavor and moisture.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 60 to 75 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing. This helps the cake set and makes for cleaner slices.
Notes
- Soaking the dried fruits in rum or brandy overnight intensifies the flavor and moistens the cake.
- Use a mix of your favorite nuts and dried fruits based on availability and personal preference.
- Store the cake in an airtight container; it can last for up to two weeks refrigerated and tastes even better after a day or two to let flavors meld.
- This cake freezes well – wrap tightly and freeze for up to 3 months.
- If you prefer a less sweet cake, reduce sugar slightly or omit the molasses, adjusting to taste.
