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Old-Fashioned German Fruit Cake

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://recipe.newsvks.com/old-fashioned-german-fruit-cake/