This traditional German fruit cake is a dense, moist, and intensely flavorful dessert that relies on the deep sweetness of unsweetened applesauce and a generous amount of butter. Packed with coarse nut meats, plump raisins, and chewy gumdrops, it is infused with warm spices like cinnamon, nutmeg, and cloves. The texture is hearty and satisfying, making it an ideal centerpiece for Christmas, New Year’s, or any special occasion where you want to impress guests with old-world charm. It keeps well for weeks, allowing the flavors to meld and deepen over time.
Fruit Cake (An Old German Recipe)
Description
This traditional German fruit cake is a dense, moist, and intensely flavorful dessert that relies on the deep sweetness of unsweetened applesauce and a generous amount of butter. Packed with coarse nut meats, plump raisins, and chewy gumdrops, it is infused with warm spices like cinnamon, nutmeg, and cloves. The texture is hearty and satisfying, making it an ideal centerpiece for Christmas, New Year's, or any special occasion where you want to impress guests with old-world charm. It keeps well for weeks, allowing the flavors to meld and deepen over time.Ingredients
Directions
-
Preheat the oven to 325&# 194;°F (165ðC). Grease and flour a large loaf pan or two smaller bundt pans.
-
In a large bowl, cream together the sugar and butter (or shortening) until light and fluffy.
-
Beat in the eggs one at a time, then stir in the vanilla extract and applesauce.
-
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Fold in the coarse nut meats, raisins, and chopped gumdrops until evenly distributed throughout the batter.
-
Pour the batter into the prepared pan(s), smoothing the top with a spatula.
-
Bake for 1 hour and 45 minutes to 2 hours, or until a wooden toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 4166.4kcal
- % Daily Value *
- Total Fat 240.7g371%
- Saturated Fat 81.6g408%
- Cholesterol 0.0mg0%
- Sodium 8.4mg1%
- Total Carbohydrate 530.4g177%
- Dietary Fiber 8.6g35%
- Sugars 516.0g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cake keeps well wrapped tightly in plastic wrap or stored in an airtight container for up to 3 weeks. The flavors improve with age.
Ingredient Prep: Chop the gumdrops into smaller pieces if they are very large, to ensure even distribution and easier biting.
Substitution: If you do not have gumdrops, you can substitute with candied cherries, orange peel, or additional dried fruits like apricots.
Baking Tip: If the top browns too quickly, cover loosely with aluminum foil after the first hour of baking.
Alcohol Soak: Traditional German fruitcakes are often brushed with rum, brandy, or apple brandy (Apfelkorn) while warm to enhance flavor and preserve the cake.
