Omas Oldfashioned German Fruitcake a Taste of Christmas Past

Recipe Introduction: Oma's Old-Fashioned German Fruitcake

Ever wondered what Christmas really tasted like in the "good old days?" This Old-Fashioned German Fruit Cake recipe will take you right back.

It is a dense, flavour packed cake. Honestly, it's like a hug in cake form!

A Slice of History

This type of Traditional Fruit Cake comes from Germany. It has roots that go back centuries! It was often baked for Christmas and special occasions.

It represents warmth, family, and a little bit of festive indulgence. It’s not as hard to make as you might think, just plan for a bit of soaking time.

This Best German Fruitcake recipe yields 12-16 delicious slices.

Why You'll Love This Fruitcake

This isn't your grandma's dry, crumbly fruitcake. This cake boasts a lovely Moist Fruit Cake texture. The rum-soaked fruit adds incredible flavour.

Plus, the nuts give it a satisfying crunch. Bake it for a festive gathering or a cosy night in. It brings a touch of German charm to any occasion.

The Magic Ingredients

This Fruit And Nut Cake gets its amazing flavour from the quality of its ingredients. The recipe features mixed dried fruits and crunchy walnuts.

Don't forget the warm spices, and the secret weapon, rum.

Next, we'll talk about the goodies you need.

Ingredients & Equipment for Oma's Old-Fashioned German Fruitcake

Ready to bake a Traditional Fruit Cake ? This Old-Fashioned German Fruit Cake is special. It's like stepping back in time. Think Christmas Fruitcake heaven! Let's get prepped.

Main Ingredients: The Stars of the Show

First up, the fruit! It's the heart of this Fruit And Nut Cake .

• 2 cups (240g) mixed dried fruits: raisins, currants, citrus peel, you name it. Get the good stuff! Quality counts.
• ½ cup (120ml) dark rum (or apple/grape juice). Don't skimp! My Oma always said, "The rum makes it sing!"

Then, the batter. We want a Moist Fruit Cake , so let's not mess it up.

• 1 cup (227g) unsalted butter, softened. Seriously, softened . Not melted, not fridge cold. Softened!
• 1 cup (200g) granulated sugar.
• 4 large eggs. Room temperature, too!
• 1 teaspoon vanilla extract.
• 2 cups (240g) all-purpose flour.
• 1 teaspoon baking powder.
• ½ teaspoon ground cinnamon.
• ¼ teaspoon ground cloves.
• ¼ teaspoon ground nutmeg.
• ½ teaspoon salt.
• 1 cup (115g) chopped walnuts or pecans. The crunch is key!
• ¼ cup (30g) all-purpose flour for tossing the nuts. Trust me, do this.

Seasoning Notes: Adding the Magic Touch

Cinnamon, cloves, and nutmeg? Absolutely essential. It's the holy trinity of winter baking! For a little extra something, try a pinch of cardamom.

Oh my gosh, it's good! If you're out of cloves, a touch more cinnamon and nutmeg will do in a pinch.

This Nut Cake Old Fashioned aroma? It's pure Christmas!

Equipment Needed: Keep It Simple, Stupid

You really don't need much fancy stuff.

• 9x5 inch loaf pan. Or a Bundt pan, if you're feeling fancy.
• Large mixing bowl.
• Electric mixer (hand or stand).
• Rubber spatula. Get every last bit of batter!
• Measuring cups and spoons.
• Parchment paper (optional, but recommended). Makes life easier.

Don't have a loaf pan? A cake tin will work. Just adjust the baking time. Honestly, that's it! Let's bake this Best German Fruitcake

And think about adding a rum glaze to keep it even more Fruitcake with Rum Soaked Fruit

Oma's Old-Fashioned German Fruitcake: A Taste of Christmas Past

Honestly, who doesn't love a slice of Traditional Fruit Cake during the holidays? This recipe is all about bringing that warm, fuzzy feeling of Old Fashioned Christmas Baking into your kitchen.

It's not just cake. It's a trip down memory lane. Think Christmas Fruitcake , but with that special German touch.

Prep Steps: Getting Your Act Together

First things first, mise en place , people! It means getting everything ready before you start. Chop your fruits and nuts. Measure out your spices. Trust me, it's a lifesaver.

Essential mise en place involves gathering all the required ingredients. Having everything prepped and measured will streamline the cooking process.

It ensures you won't be scrambling for spices when you should be folding in the nuts.

For time saving organization, pre-measure all dry ingredients into one bowl and all wet ingredients into another. I like to have little bowls lined up like I'm on a cooking show, makes me feel fancy.

Remember, safety first! No one wants a trip to A&E during the festive season. Be careful with sharp knives.

step-by-step: Let's Get Baking

Ready to get started? Here's the breakdown:

1. Soak your Fruitcake with Rum Soaked Fruit in 1/2 cup (120ml) of rum (or juice) for 12- 24 hours . Don't skimp on this step. It is what makes it a Moist Fruit Cake !
2. Preheat the oven to 300° F ( 150° C) . Grease and flour your loaf pan. Nobody likes a cake stuck to the pan.
3. Cream 1 cup (227g) of softened butter and 1 cup (200g) of sugar until fluffy. This is where the magic happens.
4. Beat in 4 eggs, one at a time. Then add 1 teaspoon of vanilla. Simple as that.
5. Mix dry ingredients: 2 cups (240g) flour, 1 teaspoon baking powder, spices, and 1/2 teaspoon salt. Whisk them together like you mean it.
6. Gradually add the dry to the wet, mixing until just combined. Don't overmix!
7. Toss 1 cup (115g) chopped nuts with 1/4 cup (30g) flour. This stops them sinking, clever huh?
8. Fold in the soaked fruit and nuts. Be gentle! Pour into your pan and bake for 2-2. 5 hours . A toothpick should come out clean.

Pro Tips: Level Up Your Fruitcake Game

For a Best German Fruitcake , use high-quality ingredients. It makes a difference, honestly!

One common mistake? Overbaking. Keep an eye on it! If it browns too quickly, cover loosely with foil.

You can totally make this ahead. It actually tastes better after a day or two. Wrap it well and store it in a cool place.

You could also add an Authentic German Stollen Recipe alongside this for a great holiday party treat!

This Nut Cake Old Fashioned recipe is a guaranteed winner, bringing the best of a German Christmas Cake Recipe to your table. Enjoy!

Recipe Notes for The Best Old-Fashioned German Fruit Cake

Honestly, this isn't your nan's dry, crumbly Christmas Fruitcake . This Moist Fruit Cake is a revelation. Let's dive into some tips to make yours the Best German Fruitcake ever!

Serving Suggestions: Make It Festive

Right, you've baked your magnificent Traditional Fruit Cake . Now, how do you show it off? Plating is key. A simple dusting of icing sugar makes it look like it just came from a winter wonderland.

I'm thinking it should be accompanied with whipped cream.

For drinks, a strong cuppa is perfect. Or, if you're feeling fancy (and it's after midday, naturally), a glass of dessert wine or a nice brandy will make for a good Fruit And Nut Cake experience.

Storage Tips: Keeping It Fresh

This Nut Cake Old Fashioned is even better the next day. If you can resist eating it all! Wrap it tightly in cling film.

Then, pop it in an airtight container. It'll keep in the fridge for up to a week.

Fancy making it way ahead? You can freeze it. Wrap it well, and it'll be grand for up to 3 months.

When you're ready to eat it, defrost it slowly in the fridge. For the best result, lightly warm it in the oven.

Do not reheat in microwave.

Variations: Make It Your Own

Want a twist on this German Christmas Cake Recipe ? No problem, mate!

• For a gluten-free version: Use a gluten-free flour blend. Make sure it contains xanthan gum. This keeps the cake nice and moist.
• Keeping it teetotal?: Swap the rum for apple juice or strong brewed tea. You'll still get that lovely fruity flavour. You could even make an Authentic German Stollen Recipe inspired variation by adding marzipan.
• For the festive season: During Old Fashioned Christmas Baking , swap traditional spices (cinnamon, clove, nutmeg) for cardamom or even add orange zest to the batter.

Nutrition Basics: A Treat, Not a Health Food!

Okay, let's be real, this Fruitcake with Rum Soaked Fruit isn't exactly a salad. But, it's a lovely treat. A slice will give you energy from the fruit and nuts.

Just remember, everything in moderation. Now, go bake this amazing Old-Fashioned German Fruit Cake and enjoy! You've got this!

Frequently Asked Questions

Can I make this Old-Fashioned German Fruit Cake without alcohol? I'm not much of a rum person.

Absolutely! You can easily substitute the rum with apple juice, grape juice, strong brewed tea, or even cranberry juice. This Old-Fashioned German Fruit Cake will still be delicious and moist. Think of it as going teetotal you won't miss the booze, promise!

My fruitcake always seems dry. What am I doing wrong with my Old-Fashioned German Fruit Cake?

Dry fruitcake is a common woe, but fear not! Make sure you're soaking the dried fruit for the recommended time (12-24 hours) that's key to moisture. Also, baking at a low temperature (300°F) is crucial. If it starts to brown too much, tent the loaf with foil.

Don't overbake it; a toothpick should come out mostly clean.

How long does this Old-Fashioned German Fruit Cake last, and how should I store it?

Good news! This cake actually gets better with age, like a fine wine (or a well aged cheddar!). Properly stored, it can last for several weeks. Wrap it tightly in plastic wrap, then foil, and store it in a cool, dark place.

Some people even brush it with a little extra rum or juice every few days to keep it extra moist think of it as a little spa treatment for your cake.

I have nut allergies in my family. Can I make this without walnuts?

Yes, definitely! You can simply omit the walnuts or pecans altogether. Alternatively, you could substitute them with sunflower seeds or pumpkin seeds for a bit of added texture. Just remember to still toss the seeds with a bit of flour before adding them to the batter to prevent them from sinking.

Can I freeze my Old-Fashioned German Fruit Cake?

You sure can! This Old-Fashioned German Fruit Cake freezes beautifully, making it perfect for making ahead of time for the holidays. Wrap it tightly in several layers of plastic wrap and then foil, or place it in a freezer safe container. It can be stored in the freezer for up to 3 months.

Thaw it overnight in the refrigerator before serving.

What kind of dried fruit works best for this Old-Fashioned German Fruit Cake recipe?

A mix of dried fruits gives the best flavor! Raisins, currants, candied citrus peel, dried cranberries, and chopped dates all work wonderfully in this cake. Feel free to experiment with your favorites. Just make sure you're using high-quality dried fruits they're the stars of the show!