Old-Fashioned German Fruit Cake

Why You’ll Love This Recipe

I always look forward to baking this cake because:

• The warm blend of cinnamon, cloves, and nutmeg makes the kitchen smell amazing.

• Molasses and buttermilk give the cake a tender crumb and rich flavor.

• I can use my favorite mix of dried fruits and nuts for a personalized touch.

• It keeps beautifully and tastes even better after resting.

• It’s a traditional, nostalgic treat that feels like a piece of holiday history.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• ½ tsp ground nutmeg

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• ¼ cup molasses

• ½ cup buttermilk

• 1 cup chopped nuts (walnuts, pecans, or almonds)

• 1 cup mixed dried fruits (raisins, currants, or dried cherries)

• ½ cup candied citrus peel, chopped

• Optional: ¼ cup rum or brandy for soaking and brushing

Directions

1. Prepare fruits (optional): I like to soak the dried fruits and citrus peel in rum or brandy for several hours or overnight, then drain before using.

2. Preheat and prepare pan: I preheat the oven to 325°F (165°C). I grease and line a 9×5-inch loaf pan or a round cake pan with parchment paper.

3. Mix dry ingredients: In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

4. Cream butter and sugar: In a large bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then stir in the molasses.

5. Combine wet and dry: I add the dry ingredients in batches, alternating with buttermilk, beginning and ending with the dry.

6. Add fruits and nuts: I fold in the chopped nuts, prepared dried fruits, and candied citrus peel until evenly distributed.

7. Bake: I pour the batter into the prepared pan, smooth the top, and bake for 60–75 minutes, or until a toothpick comes out clean. If it browns too fast, I tent it with foil.

8. Cool and store: I let the cake cool for 15 minutes in the pan, then transfer to a wire rack. Once cooled, I wrap it tightly. For the best flavor, I brush with rum or brandy every few days and let it age up to 2 weeks.

Servings and Timing

Yield: 12 servings
Prep time: 15 minutes
Cook time: 60–75 minutes
Total time: 1 hour 30 minutes

Variations

• Fruit mix: I switch up the dried fruit blend with figs, apricots, or cranberries.

• Glazed version: I drizzle with a powdered sugar and orange juice glaze for a fresh, citrusy finish.

• Nut-free: I skip the nuts and add extra dried fruit for a chewy texture.

• Spirited: I add more rum or brandy for a stronger, boozier cake.

• Mini loaves: I divide the batter into smaller pans for gifting.

Storage/Reheating

• Room temperature: Wrapped well, the cake keeps for about 1 week.

• Refrigerator: It lasts up to 2 weeks when wrapped in plastic and stored airtight.

• Aged: Brushed with spirits, it can be stored for several weeks in a cool, dry place.

• Freezer: I freeze slices or whole loaves for up to 3 months.

FAQs

Do I have to soak the fruit in alcohol?

No, but soaking enhances the flavor and helps preserve the cake. You can use orange juice instead.

How do I keep the cake moist?

The molasses and buttermilk already help, but wrapping tightly and brushing with spirits keep it tender.

Can I make this ahead of time?

Yes, fruitcake improves as it rests. I like to make it 1–2 weeks before serving.

Can I use fresh fruit?

Dried or candied fruits are best because fresh fruit adds too much moisture.

What’s the difference between this and traditional fruitcake?

This German-inspired version is lighter, with molasses and buttermilk adding richness, while traditional fruitcake often uses more candied fruit and a denser crumb.

Conclusion

This old-fashioned German fruit cake is a holiday classic with deep, spiced flavors and plenty of texture from fruit and nuts. Whether I serve it fresh or let it age for a couple of weeks, it’s always a crowd-pleaser and a tradition worth keeping alive in my kitchen.

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