German Fruit Cake (Authentic & Easy)

German fruit cake is a traditional and delicious dessert that is loved by people of all ages, from children to adults. This cake is known for its tangy flavor and moist texture. It is often filled with dried or candied fruits, warm spices, and nuts. Many families taste this cake during the holidays, especially at Christmas time, and are very happy to eat it. Fruit cake remains a favorite dish in German.

In this article, I will tell you how to make German fruit cake at home. This recipe is easy to make, you can easily make it at home and enjoy its taste, and also feed your friends and relatives. So let's know in detail about this delicious German fruit cake recipe.

What is German Fruit Cake?

German fruit cake, known as Früchtebrot or Stollen (depending on the type), is a traditional sweet bread or cake filled with dried and candied fruits. Unlike regular cakes, it has a dense, moist texture and is packed with rich flavors. This dessert is especially popular during Christmas, but many people enjoy it year-round.

The cake usually contains ingredients like raisins, currants, figs, apricots, and citrus peel. Nuts such as almonds or hazelnuts are often added for extra crunch. Warm spices like cinnamon, nutmeg, and cloves give it a cozy, festive taste. Some recipes also include rum or brandy, which helps preserve the cake and enhances its flavor.

There are different varieties of German fruit cake. Stollen, for example, is a famous Christmas cake shaped like a loaf and dusted with powdered sugar. Früchtebrot is darker, stickier, and often sliced thinly like fruit bread. Both types are loved for their sweetness and long shelf life.

Making German fruit cake takes time. The fruits are usually soaked in liquid beforehand to keep them soft. The dough is carefully mixed, baked slowly, and sometimes brushed with butter or syrup after baking. The result is a delicious, fragrant cake that stays fresh for weeks.

Whether served with tea, coffee, or as a holiday treat, German fruit cake is a delightful dessert with deep cultural roots. Its unique taste and texture make it stand out from ordinary cakes.

Why You Should Try German Fruit Cake

German fruit cake is a must-try for anyone who loves rich, flavorful desserts. Here’s the below.

Unique Texture & Taste – Unlike regular cakes, it’s dense, moist, and packed with chewy dried fruits, crunchy nuts, and warm spices. Every bite is full of flavor.

Perfect for Special Occasions – Often enjoyed during Christmas, it brings a festive feel. But it’s delicious any time of year!

Long Shelf Life – Thanks to ingredients like rum or syrup, it stays fresh for weeks. Great for gifting or storing.

Versatile Serving Options – Eat it plain, with butter, or lightly toasted. Pairs perfectly with coffee, tea, or even wine.

Rich Tradition – Baking this cake connects you to German culture. Each family has its recipe, making it special.

Ingredients

Dried Fruits - 250g total

100g - Raisins (Sweet and chewy)

50g - Currants (Tiny and tangy)

50g - Dried apricots or figs (Chopped for extra texture)

50g - Candied citrus peel (Adds a bright, zesty flavor)

Nuts -100g

Almonds or hazelnuts (Lightly toasted for crunch)

Liquids for Soaking

100ml - Rum, brandy, or orange juice (Softens the fruits and adds depth)

Dry Ingredients

200g - Flour (All-purpose or cake flour)

1 tsp - Baking powder (Helps the cake rise)

Spices – Cinnamon (1 tsp), nutmeg (½ tsp), cloves (¼ tsp)

Wet Ingredients

100g - Butter (Softened for a tender crumb)

100g – Brown sugar (For a caramel-like sweetness)

2 large Eggs (Binds everything together)

2 tbsp – Honey or molasses (Adds moisture and richness)

Optional Extras

1 tsp – Vanilla extract (Enhances flavor)

Powdered sugar (For dusting after baking)

How to Make German Fruit Cake - Step by Step

Prepare the Fruits (1 hour before baking)

1. Chop dried apricots/figs into small pieces.

2. Mix all dried fruits and nuts in a bowl.

3. Pour rum/brandy or orange juice over them. Stir well.

4. Let soak for 1 hour (or overnight for a richer flavor).

Make the Batter

5. Preheat oven to 160°C (325°F). Grease a loaf pan.

6. Beat butter and sugar until creamy (about 3 minutes).

7. Add eggs one at a time, mixing well after each.

8. Stir in honey and vanilla.

Combine Dry & Wet Ingredients

9. Sift flour, baking powder, and spices together.

10. Slowly mix dry ingredients into the wet batter.

11. Fold in soaked fruits (include any leftover liquid).

Bake the Cake

12. Pour batter into the prepared pan. Smooth the top.

13. Bake for 60-70 minutes until a toothpick comes out clean.

14. If the top starts to brown quickly, gently place a piece of foil over it without sealing it tightly.

Finish & Serve

15. Allow it to rest in the pan for 15 minutes before moving it to a cooling rack.

16. While warm, brush with melted butter (optional).

17. Dust with powdered sugar when completely cool.

18. Slice thinly - it's rich! Stores well for 2 weeks.

How to Store German Fruit Cake

Proper storage keeps your German fruit cake moist and flavorful for weeks. Here’s how to do it right:

Short-Term Storage (1-2 Weeks)

Cool completely before storing – trapping heat causes condensation
Wrap tightly in wax paper first, then aluminum foil
Keep in an airtight container at room temperature
For extra moisture, place an apple wedge in the container (replace every 3 days)

Long-Term Storage (Up to 2 Months)

a cheesecloth in brandy or rum
Wrap the cake securely in a damp cloth
Seal in a vacuum bag or heavy-duty freezer wrap
Store in the refrigerator (not freezer)

Freezing Instructions (3-6 Months)

Slice the cake before freezing for easy portions
Wrap each slice in plastic wrap + foil
Thaw overnight in the fridge when needed

Reviving Stored Cake

Sprinkle with orange juice or liquor and warm slightly before serving
Refresh the texture by toasting lightly in a dry pan
Special Tip: The flavors improve after 1 week of storage! For holiday cakes, bake in early December for a perfect Christmas flavor.

Expert Tips

1. Pick the Right Fruits: Use a mix of dried fruits like raisins, currants, and apricots. Soak them in rum or juice overnight for extra flavor.

2. Spice It Well: Cinnamon, nutmeg, and cloves are key. Don’t skip them—they give the cake its warm, rich taste.

3. Go Easy on Sugar: German fruit cake is less sweet than other types. Give the batter a quick taste before baking so you can tweak the sweetness if needed.

4. Use Almonds or Nuts: Chopped almonds or hazelnuts add crunch. Toast them lightly for better flavor.

5. Bake Low and Slow: A longer bake at a lower temperature (around 300°F/150°C) keeps the cake moist.

6. Let It Rest: Wrap the cooled cake in foil and store it for 1-2 days before serving. This helps the flavors blend.

7. Brush with Syrup: After baking, brush the top with warm apricot jam or sugar syrup. It adds shine and keeps the cake moist.

8. Check Doneness with a Skewer: Insert a toothpick in the center. The cake is ready when a toothpick inserted comes out without any batter sticking to it.

9. Store Properly: Store it in a sealed container to keep it fresh. It stays fresh for weeks, making it great for gifting.

10. Serve with Whipped Cream: A dollop of lightly sweetened cream balances the cake’s richness.

FAQs

What makes German fruit cake different from regular fruit cake?

German fruit cake is denser and less sweet than traditional fruit cake. It uses more dried fruits than candied ones. Rum or brandy gives it a richer flavor.

Can I make it without alcohol?

Yes! Replace rum/brandy with orange juice, apple juice, or tea. The cake will still taste good, but last slightly less long.

Why is my cake dry?

You may have overbaked it or not used enough soaked fruits. Next time, check for doneness 10 minutes early. Brush with syrup after baking.

How long does it stay fresh?

Properly stored, it lasts 2 weeks at room temperature. With alcohol, it can last 2 months in the fridge. Frozen slices keep for 6 months.

What fruits work best?

Traditional recipes use raisins, currants, dried apricots, and citrus peel. Figs or dates add nice texture, too. Always chop larger fruits.

Can I make it gluten-free?

Yes! Use a 1:1 gluten-free flour blend. Add 1/4 tsp xanthan gum per cup of flour if your mix doesn't contain it.

Why wait to eat it?

The flavors develop over time. After 3-4 days, the spices and fruits blend better. It tastes best after 1 week.

More Delicious Cake Recipes

Eggless Carrot Cake Recipe

Eggless Fruit Cake Recipe

Eggless Black Forest Cake

Gluten-Free German Apple Cake

Recipe Card

German Fruit Cake (Authentic & Easy)

Details	Time & Info
Preparation Time	30 minutes
Cooking Time	1 hour 10 minutes
Total Time	3 hours 40 minutes
Servings	10-12 slices
Cuisine	German
Course	Dessert / Holiday Baking
Diet	Vegetarian (Alcohol-free option available)