Homemade Old-Fashioned German Fruit Cake

A classic, richly spiced German fruit cake loaded with dried fruits, nuts, and warm holiday flavours. Moist, dense, and beautifully aromatic.

Ingredients

Dry Mix

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp cloves

• ½ tsp ginger

Fruit & Nut Mix

• 1½ cups mixed dried fruits (≈250 g: raisins, sultanas, currants, chopped dates)

• ½ cup candied peel or mixed citrus peels (≈80 g)

• ½ cup chopped nuts (≈60 g): walnuts, almonds, or pecans

• 2 tbsp flour (for dusting fruits)

Wet Mix

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ½ cup white sugar

• 1 cup milk or buttermilk

• 2 large eggs
  (or ½ cup/120 g yogurt for eggless version)

• 1 tsp vanilla extract

Directions

1. Prepare Oven & Pan

• Preheat oven to 325°F (160°C).

• Grease and flour a 9-inch (23 cm) round cake pan.

2. Mix the Dry Ingredients

In a large bowl, whisk together:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. Prepare the Fruit & Nut Mix

1. Toss the dried fruits and candied peel in 2 tbsp flour to coat them.

2. Add the coated fruits and the chopped nuts to the dry mixture.

3. Stir until evenly distributed.

4. Prepare the Wet Mixture

1. In a separate bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.

2. Beat in the eggs (or yogurt), milk or buttermilk, and vanilla extract until fully combined.

5. Combine Everything

1. Pour the wet mixture gradually into the dry fruit mixture.

2. Fold gently with a spatula until just combined.
   (Overmixing can make the cake dense or tough.)

6. Bake

1. Pour batter into the prepared cake pan and smooth the surface.

2. Bake for 1 hour 15 minutes–1 hour 30 minutes, or until a toothpick inserted in the centre comes out clean.

7. Cool

• Let the cake cool in the pan for 15 minutes.

• Then transfer to a wire rack to cool completely.

Optional (Traditional Method)

Wrap the fully cooled cake in parchment paper and store in an airtight container for 2–5 days to let the flavours mature.
The cake becomes richer, softer, and more aromatic.

Tips

• Dusting fruits and nuts prevents them from sinking during baking.

• For extra richness, soak dried fruits overnight in warm milk or buttermilk before starting the recipe.

• Add orange zest or lemon zest for a more authentic old-world flavour.