Old-Fashioned German Fruit Cake

Description:

This Old-Fashioned German Fruit Cake is a classic, rich, and moist cake that is perfect for the holiday season. Packed with dried fruits like raisins, currants, and apricots, and infused with warm spices like cinnamon and nutmeg, this cake is traditionally made with a generous amount of alcohol, often rum or brandy, to enhance the flavors and help preserve the cake. It’s dense, flavorful, and keeps wonderfully for weeks. Ideal for special occasions, it’s a perfect treat for those who enjoy a deep, fruity cake with a hint of boozy richness.

Origin:

German fruit cakes, or “Stollen”, have been a part of German holiday traditions for centuries. Stollen is particularly popular around Christmas time and has its roots in the medieval period. This recipe offers a more traditional approach to fruitcake, with a rich, spiced cake filled with dried fruits and nuts, which is an adaptation from older German recipes that were often soaked in alcohol for preservation and flavor enhancement.

Ingredients (Makes 1 cake):

For the Cake:

• All-purpose flour: 2 ½ cups (300 g)
• Baking powder: 1 tsp
• Baking soda: ½ tsp
• Ground cinnamon: 1 tsp
• Ground nutmeg: ½ tsp
• Ground cloves: ¼ tsp
• Salt: ¼ tsp
• Unsalted butter: 1 cup (227 g), softened
• Granulated sugar: 1 cup (200 g)
• Eggs: 4 large
• Vanilla extract: 1 ½ tsp
• Dark rum or brandy: 1/4 cup (60 ml)
• Whole milk: 1 cup (240 ml)
• Dried apricots: 1 cup (150 g), chopped
• Raisins: 1 cup (150 g)
• Currants: ½ cup (75 g)
• Candied orange peel: ½ cup (75 g), chopped
• Chopped walnuts or pecans: ½ cup (60 g)
• Chopped almonds: ½ cup (60 g)
• Glazed cherries: ½ cup (75 g), chopped
• Brandy or rum (for soaking): ¼ cup (60 ml)
• Orange zest: 1 tsp
• Lemon zest: 1 tsp
• Dark chocolate chips (optional): ¼ cup (40 g)

For the Glaze:

• Powdered sugar: ½ cup (60 g)
• Rum or brandy: 2 tbsp (optional)
• Butter: 2 tbsp, melted
• Whole milk: 1 tbsp (optional)

Instructions:

Step 1: Prepare the Fruit and Nuts

1. Soak the Dried Fruit: In a small bowl, mix the raisins, currants, chopped apricots, and glazed cherries. Pour the rum or brandy over the dried fruit and allow it to soak for at least 1 hour, or overnight if you have time.
2. Toast the Nuts: Lightly toast the chopped walnuts and almonds in a dry skillet over medium heat for 4-5 minutes, or until fragrant. Set aside to cool.

Step 2: Make the Cake Batter

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add Wet Ingredients: Pour in the milk and rum (or brandy) and mix until smooth.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 3: Fold in the Fruits and Nuts

1. Add the Soaked Fruit and Nuts: Gently fold the soaked dried fruits, toasted nuts, and the zest of orange and lemon into the batter. Optionally, fold in dark chocolate chips for an extra indulgent touch.
2. Transfer to the Pan: Spoon the thick batter into the prepared cake pan, smoothing the top with a spatula.

Step 4: Bake the Cake

1. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
2. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 5: Add the Glaze

1. Make the Glaze: In a small bowl, whisk together powdered sugar, melted butter, and milk (if using). Add the rum or brandy and stir until smooth.
2. Glaze the Cake: Drizzle the glaze over the cooled cake. Allow it to set for 30 minutes before serving.

Tips for Success:

• Soaking the Fruit: Letting the dried fruits soak in alcohol for several hours (or overnight) helps to plump them up and infuse the cake with rich, fruity flavor.
• Use Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature to achieve a smooth, well-incorporated batter.
• Storage: Store the fruitcake in an airtight container at room temperature. This cake gets better as it sits and can be stored for up to 2 weeks. It can also be frozen for up to 3 months.
• Aged Flavor: If you want a deeper flavor, allow the fruitcake to age for a few days, occasionally brushing it with a little extra rum or brandy.

Recommendations:

• Pairing: This fruitcake pairs wonderfully with a cup of hot tea, mulled wine, or coffee.
• Gifting: This cake makes an excellent holiday gift. Wrap it in parchment paper and a festive ribbon for a homemade touch.
• For a Lighter Version: If you prefer a less rich cake, reduce the amount of alcohol or substitute with fruit juice or apple cider.

Nutrition (Per Slice, based on 12 servings):

• Calories: ~350
• Protein: 4 g
• Fat: 15 g
• Carbohydrates: 50 g
• Sugar: 30 g
• Fiber: 3 g
• Sodium: 150 mg
• Cholesterol: 50 mg

This Old-Fashioned German Fruit Cake is a festive and flavorful treat that will bring warmth and joy to your holiday celebrations. With its rich fruit and nut content, it’s the perfect dessert to share with family and friends.