A traditional, spiced, moist German-style fruit cake filled with nuts, dried fruits, and warm aromatic spices.
⭐ Ingredients
Dry Mix
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2 cups all-purpose flour (250g)
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp cloves
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½ tsp ginger
Fruit & Nut Mix
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1½ cups mixed dried fruits (250g: raisins, sultanas, currants, chopped dates)
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½ cup candied peel or mixed citrus peel (80g)
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½ cup chopped nuts (walnuts, almonds, or pecans) (60g)
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2 tbsp flour (for coating fruits)
Wet Mix
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½ cup unsalted butter, softened (115g)
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½ cup brown sugar (100g)
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½ cup white sugar (100g)
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1 cup milk or buttermilk (240ml)
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2 large eggs (or ½ cup/120g yogurt for an eggless version)
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1 tsp vanilla
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2 tbsp rum or brandy (optional but traditional)
🍴 Instructions
1. Prepare the pan
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Preheat oven to 160°C (320°F).
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Grease and line a loaf pan or an 8-inch (20 cm) round cake pan with parchment paper.
2. Mix the fruits and nuts
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Combine dried fruits, candied peel, and chopped nuts in a bowl.
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Add 2 tbsp flour and toss well.
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This prevents the fruits from sinking to the bottom.
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3. Prepare the dry ingredients
In a separate bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Nutmeg
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Cloves
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Ginger
Set aside.
4. Cream the butter and sugars
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Beat the softened butter, brown sugar, and white sugar until light and fluffy.
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Add the eggs (or yogurt) one at a time, mixing well.
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Add the vanilla and rum/brandy (if using).
5. Combine wet and dry mixes
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Add the dry mixture and milk alternately, starting and ending with the dry mix.
(Dry → Milk → Dry → Milk → Dry) -
Mix only until combined — do not overmix.
6. Fold in the fruits
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Gently fold the coated fruit-and-nut mixture into the batter with a spatula.
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Ensure everything is evenly distributed.
7. Bake the cake
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Pour batter into the prepared pan.
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Smooth the top.
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Bake for 60–80 minutes, depending on your oven and pan size.
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The cake is done when a toothpick comes out clean (a bit of fruit residue is normal).
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If the top browns too fast, cover loosely with foil.
8. Cool and rest
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Let the cake cool for 15 minutes in the pan.
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Remove to a cooling rack.
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For the best flavor, let the cake rest 6 hours or overnight.
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Optional: Brush the top with a little rum or brandy.
