Description
This Deliciously Nostalgic Old-Fashioned German Fruit Cake brings together a classic blend of mixed dried fruits, warm spices, and a rich molasses-infused batter to create a moist, flavorful loaf. Perfectly spiced with cinnamon, nutmeg, and cloves, this traditional treat is ideal for festive occasions or cozy afternoons with tea.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
Wet Ingredients
- 1/2 cup molasses
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
Additional Ingredients
- 2 cups mixed dried fruits, chopped (e.g., raisins, currants, cherries)
- 1 cup chopped nuts (e.g., walnuts, pecans)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a loaf pan to prevent sticking and ensure easy removal of the cake.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until they are thoroughly mixed and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, combine the molasses, buttermilk, eggs, and softened butter. Whisk these ingredients until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently to combine. Be careful not to overmix to maintain a tender cake texture.
- Fold in Fruits and Nuts: Gently fold in the chopped mixed dried fruits and nuts until they are evenly incorporated throughout the batter.
- Prepare for Baking: Pour the batter into the greased loaf pan, smoothing the top with a spatula for even cooking.
- Bake the Cake: Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure dried fruits are chopped to evenly distribute the flavors and texture.
- For extra moistness, you can soak the dried fruits in warm water or rum for 30 minutes before adding.
- Use a toothpick to test doneness; if it comes out with wet batter, continue baking in 5-minute increments.
- Store the cake in an airtight container; it tastes even better the next day as flavors meld.
- Optional: Add a splash of rum or brandy to the batter for a richer flavor profile.
