This German Fruit Cake is a cherished family recipe, over 70 years in the making, handed down through generations. Richly dense and packed with sweet fruit and warm, aromatic spices, it’s the perfect treat to bake each Christmas season.
INGREDIENTS
- 2 lbs candied mixed fruit
- 1/2 lb red candied cherries
- 1/2 lb green candied cherries
- 1 can (20 oz) crushed pineapple, well-drained
- 15.5 oz unsweetened applesauce
- 3 tsp baking soda (mixed into applesauce)
- 12 oz box seedless raisins
- 1/2 lb walnut pieces
- 2 tsp ground allspice
- 2 tsp ground nutmeg
- 3 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 3 cups granulated sugar
- 2 sticks (1 cup) butter
- 4 cups all-purpose flour
INSTRUCTIONS
- Preheat your oven to 325°F (165°C).
- In a large bowl, cream the butter with an electric mixer until smooth.
- Gradually add sugar, beating well to blend.
- Add the spices and salt, mixing to combine.
- Beat in the eggs one at a time, ensuring each is well incorporated.
- Gradually add the fruits, alternating with the flour. The mixture will become very thick, so switch to a sturdy wooden spoon for mixing.
- Stir in the applesauce mixture until fully combined.
- Line a tube pan or large Bundt pan with wax paper and fill it 1/2 to 3/4 full with the batter.
- Bake for approximately 3 hours, checking with a toothpick starting around 2 1/2 hours. When the toothpick comes out clean, the cake is done.
- Allow the cake to cool before carefully removing it from the pan.
Optional: For a classic touch, add cherries and pineapple rings on top of the cake while it’s still warm (as per the original recipe).
This recipe yields approximately 2 cakes—1 large Bundt cake and 1 loaf (8 1/2 x 4 1/2 inches).
NUTRITION
- Calories: 1071 kcal
- Carbohydrates: 222 g
- Protein: 12 g
- Fat: 17 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 11 g
- Monounsaturated Fat: 3 g
- Trans Fat: 1 g
- Cholesterol: 65 mg
- Sodium: 528 mg
- Potassium: 326 mg
- Fiber: 9 g
- Sugar: 138 g
- Vitamin A: 214 IU
- Vitamin C: 9 mg
- Calcium: 183 mg
- Iron: 6 mg
