German Fruitcake
Indulge in the timeless charm of German Fruitcake, a festive and richly spiced dessert that's brimming with flavor and tradition. This luxurious recipe combines warm notes of cinnamon and cloves with a medley of dried fruits like raisins, cherries, and apricots, alongside a touch of candied citrus peel for a zesty finish. A splash of molasses and buttermilk creates a moist, tender crumb, while chopped pecans add a satisfying crunch. Perfectly balanced and irresistibly fragrant, this fruitcake is baked to golden perfection and tastes even better after resting for 24 hours, allowing the flavors to meld beautifully. Whether served during the holidays or as a cozy year-round treat, this homemade German Fruitcake will fill your home with nostalgia and your table with joy. Keywords: German Fruitcake, spiced fruitcake, holiday dessert recipe, traditional German baked goods.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Molasses
- 0.5 cup Buttermilk
- 1 cup Pecans (or other nuts), chopped
- 1 cup Raisins
- 0.5 cup Dried cherries
- 0.5 cup Dried apricots, diced
- 0.25 cup Candied citrus peel
Instructions
Preheat your oven to 325°F (160°C). Grease a loaf pan or 9-inch square baking pan and line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and ground cloves. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Then, mix in the molasses until smooth.
Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
Using a spatula, fold in the chopped pecans, raisins, dried cherries, dried apricots, and candied citrus peel until evenly distributed throughout the batter.
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Allow the fruitcake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
For the best flavor, wrap the cooled cake in plastic wrap and let it rest for at least 24 hours before serving.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 43.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
