The Old-Fashioned German Fruit Cake is a beloved holiday tradition that combines a rich blend of dried fruits, spices, and nuts for a flavorful and moist treat. Passed down through generations, this cake is perfect for festive gatherings or as a thoughtful gift for loved ones. Its dense texture and complex flavors make it a timeless favorite that keeps well, making it ideal for holiday feasts.
Ingredients
- Dried fruits: 1 cup raisins, 1 cup currants, 1 cup chopped dates, 1/2 cup dried cherries
- Nuts: 1 cup chopped walnuts or pecans
- Candied fruits: 1/2 cup candied orange peel, 1/2 cup candied lemon peel
- Flour mixture: 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves
- Wet ingredients: 1 cup unsalted butter (softened), 1 cup granulated sugar, 1 cup packed brown sugar, 4 large eggs
- Liquid: 1/2 cup dark rum or apple juice (optional), 1/2 cup milk
- Optional flavorings: 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
Instructions
- Prepare the fruit and nuts:
In a large bowl, mix the dried fruits, candied peels, and nuts. If using rum or apple juice, pour it over the fruit mixture and let it soak for at least 2 hours or overnight for best results. - Preheat and prepare the pan:
Preheat your oven to 300°F (150°C). Grease and line a loaf or bundt pan with parchment paper. - Mix the dry ingredients:
In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and cloves. - Cream the butter and sugars:
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts. - Combine the ingredients:
Gradually add the flour mixture to the creamed mixture, alternating with milk. Mix until just combined. Fold in the soaked fruit and nut mixture until evenly distributed. - Bake the cake:
Pour the batter into the prepared pan, smoothing the top. Bake for 2–2 1/2 hours, or until a toothpick inserted in the center comes out clean. If the top begins to darken too much, cover loosely with foil. - Cool and store:
Allow the cake to cool completely in the pan before transferring it to a wire rack. Wrap in parchment paper and foil, storing it in an airtight container. For enhanced flavor, let it mature for a few days before serving.
Serving and Storage Tips
- Serving: Slice thinly and serve with coffee, tea, or a dollop of whipped cream for a delightful treat.
- Storage: Wrapped tightly, the cake can be stored at room temperature for up to 2 weeks or in the refrigerator for up to a month. It can also be frozen for up to 6 months; thaw overnight in the fridge before serving.
FAQs
1. Can I substitute the alcohol in this recipe?
Yes, you can replace the dark rum with apple juice or orange juice for a non-alcoholic version.
2. How far in advance can I make this cake?
This cake can be made several weeks in advance and stored in a cool, dry place, which enhances its flavor over time.
3. What other nuts or dried fruits can I use?
Feel free to experiment with almonds, hazelnuts, dried apricots, or figs for a personalized touch.
4. Why is my fruit cake too dry?
This may happen if it’s overbaked or lacks sufficient liquid. Ensure accurate measurement of ingredients and check the cake with a toothpick as it nears the end of its baking time.
Old-Fashioned German Fruit Cake
Königskuchen, or “King’s Cake,” is a classic German fruit cake filled with a medley of dried fruits and nuts, all enveloped in a moist, spiced batter. It’s traditionally baked during the holidays and enjoyed with a cup of coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 45 minutes (including soaking time)
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
- Fruit Mixture:
- 1 cup dried cherries
- 1 cup raisins
- ½ cup dried apricots, chopped
- ½ cup candied orange peel, finely diced
- ½ cup candied lemon peel, finely diced
- ½ cup dark rum or brandy (for soaking)
- Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans
- Zest of 1 lemon
- Zest of 1 orange
Instructions
- Soak the Fruits:
- In a medium bowl, combine the dried cherries, raisins, apricots, candied orange peel, and candied lemon peel.
- Pour in the rum or brandy, mix well, cover, and let soak for at least 4 hours or overnight for maximum flavor.
- Prepare the Cake Batter:
- Preheat your oven to 325°F (165°C). Grease and line a loaf pan or an 8-inch round cake pan with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and citrus zests.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Combine and Bake:
- Gently fold the soaked fruits (along with any remaining soaking liquid) and chopped nuts into the batter until evenly distributed.
- Spoon the batter into the prepared pan, smoothing the top.
- Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Wrap the cooled cake tightly in plastic wrap and store in an airtight container. The flavors deepen over time, making it ideal to prepare a few days in advance.
- Variations: Feel free to substitute the dried fruits and nuts with your favorites, such as dried figs, dates, or almonds.
- Non-Alcoholic Option: If you prefer an alcohol-free version, soak the fruits in apple juice or orange juice instead of rum or brandy.