Best 3 German Fruit Cake Recipes
Welcome to the realm of German fruit cake, where delectable flavors and rich traditions intertwine. Known as Obstkuchen or Früchtekuchen in German, this classic pastry holds a special place in the hearts of many. Picture a golden-brown crust encasing a symphony of juicy fruits, each contributing its unique sweetness and tartness to create a harmonious ensemble.
Our culinary journey introduces you to an array of German fruit cake recipes, each with its distinct character. From the timeless simplicity of Apple Cake to the indulgence of Plum Cake, these recipes capture the essence of German baking. Whether you prefer the rustic charm of Swabian Apple Cake or the elegance of Black Forest Cake, there's a recipe here to satisfy every palate.
The recipes included in this article are not just a collection of ingredients and instructions; they are stories waiting to be told. Each recipe is accompanied by a narrative that delves into the history and cultural significance of the cake, making the baking experience even more enriching. Immerse yourself in the traditions of German baking as you recreate these beloved cakes in your own kitchen.
So, let's embark on this sweet adventure, shall we? Discover the secrets behind creating the perfect German fruit cake, and share the joy of these delectable creations with your loved ones.
TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 German Obst Kuchen, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
- Add flour, then vanilla and mix well.
- In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
- Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
- Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
- Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2
GERMAN FRUIT CAKE BOTTOM
Typically baked in a special round form that bakes a rim for easier filling, but any round 11 inch form will do. Fill baked bottom with 3/8 inch (1 cm) pastry cream or thick vanilla pudding and top with fresh fruit like strawberries. Keep strawberries from toppling off the cake by pouring a little strawberry flavored prepared jello over strawberries. When set cut cake into 12 wedges. Serve with a dollop of whipped cream on the side.
Provided by Inge 1505
Categories Dessert
Time 35m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Grease pan. Preheat oven to 350 F (180 C).
- Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
- Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
- Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
- Spread batter evenly in pan.
- Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
- Use immediately or store tightly wrapped for 24 hours or freeze.
Nutrition Facts : Calories 404.6, Fat 20.4, SaturatedFat 12, Cholesterol 140.4, Sodium 323.6, Carbohydrate 48.2, Fiber 1, Sugar 19.1, Protein 7.5
GERMAN FRUIT CAKE
Ok First this is far from the same old fruit cake. When I was young I could never understand what people had against fruit cake. I loved it, then I tasted what most of America calls fruit cake. The first time I saw one it looked awful and I took a taste and told my mom, "that is a fake fruit cake."
Provided by Renee Cooper
Categories Cakes
Time 3h30m
Number Of Ingredients 14
Steps:
- 1. Mix Buttermilk with Baking soda and set aside. Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture. Fold in the remaining ingredients. Bake in two 9X5X3 pans or a large tube (or bunt) pan for 1.5 hrs. Cool in pan for 15 mins before removing.
- 2. Personal note: For added delight you may lightly sprinkle the top of the cake with powdered sugar or serve the cake with whipped topping or any left over preserves. The preserves are what makes the difference the candied fruit is what makes a "Fake fruitcake" That candied fruit is nothing but unformed gummy bears in my opinion, nothing against gummy bears but you don't want them in a cake.
Tips:
- Use a large mixing bowl to ensure that all ingredients are evenly combined.
- Make sure the butter and eggs are at room temperature before beginning, as this will help them to cream together more easily.
- If you don't have a citrus zester, you can use a fine grater to remove the zest from the lemons and oranges.
- Be sure to chop the candied fruit and nuts into small pieces so that they are evenly distributed throughout the cake.
- If you want a more boozy cake, you can add an extra 1/4 cup of rum or brandy to the batter.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cake to cool completely before glazing it with the apricot preserves.
Conclusion:
German fruit cake is a delicious and festive treat that is perfect for any occasion. With its moist texture, rich flavor, and beautiful appearance, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this German fruit cake recipe a try. You won't be disappointed!
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