Old-Fashioned German Fruitcake
Ingredients
(cups + grams)
Dry Mix
• 2 cups all-purpose flour (250g)
• 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 (about 250g: raisins, sultanas, currants, chopped dates)
• ½ cup candied peel or mixed citrus peels (80g)
• ½ cup chopped nuts: walnuts, almonds or pecans (60g)
• 2 tbsp flour (for dusting fruits)
Wet Mix
• ½ cup unsalted butter, softened (115g)
• ½ cup brown sugar (100g)
• ½ cup white sugar (100g)
• 1 cup milk or buttermilk (240 ml)
• 2 large eggs (or ½ cup yogurt/120 g for an eggless version)
• 1 tsp vanilla
• 2 tbsp rum or brandy (optional but traditional)
Instructions
Dust the dried fruits and nuts with 2 tablespoons of flour and set aside.
Cream the butter with the brown and white sugar until light and fluffy.
Add the eggs one at a time (or add yogurt for eggless), then mix in the milk, vanilla, and rum/brandy.
In another bowl combine the flour, baking powder, baking soda, salt, and all the spices.
Fold the dry mixture gently into the wet mixture until just combined.
Stir in the floured fruits and nuts without overmixing.
Pour the batter into a lined pan.
Bake at 160°C (320°F) for 55–75 minutes, depending on your oven, until a toothpick comes out clean.
Cool completely before slicing; the flavor deepens after 24 hours.
