Name: German Fruit Cake | Holiday Fruit Cake
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: German
Ingredients: 2 lbs candied mixed fruit; ½ lb red candied cherries; ½ lb green candied cherries; 1 can (20 oz) crushed pineapple, well drained; 15.5 oz unsweetened applesauce (mixed with 3 tsp baking soda); 1 box (12 oz) seedless raisins; ½ lb walnut meats; 2 tsp allspice; 2 tsp nutmeg; 3 tsp cinnamon; ½ tsp salt; 4 eggs; 3 cups sugar; 2 sticks butter (1 cup); 4 cups all-purpose flour

Why You’ll Love This Recipe

There’s something incredibly comforting about this old-fashioned German Fruit Cake. Here’s why it’s a holiday must-bake for me:

It’s deeply flavorful, thanks to generous spices and sweet fruits.
The texture is dense and moist, almost like a cross between cake and fruit-studded bread.
It’s been a tried-and-true recipe in my family for decades, and it never fails.
This cake makes enough to serve a crowd or to share as homemade gifts.
It gets better as it sits, making it perfect for baking ahead of the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs candied mixed fruit
½ lb red candied cherries
½ lb green candied cherries
1 can crushed pineapple, well drained (20 oz)
15.5 oz unsweetened applesauce (with 3 tsp baking soda mixed in)
1 box seedless raisins (12 oz)
½ lb walnut meats
2 tsp allspice
2 tsp nutmeg
3 tsp cinnamon
½ tsp salt
4 eggs
3 cups sugar
2 sticks butter
4 cups all-purpose flour

Directions

Preheat the oven to 325°F.
Cream the butter using an electric hand mixer until fluffy. Add the sugar and cream together until well combined.
Mix in the spices and salt, followed by the eggs. I beat everything well until smooth and fully incorporated.
Add the fruits, alternating with the flour. This is where the batter gets very thick, and I switch to a heavy-duty wooden spoon to mix everything together.
Stir in the applesauce mixture until the batter is evenly blended.
Line a large bundt pan or tube pan with wax paper. I make sure to leave enough overhang for easy removal later.
Fill the pan halfway to three-quarters full with the batter.
Bake for around 3 hours, checking with a toothpick starting at the 2½-hour mark. Once the toothpick comes out clean, the cake is done.
Cool slightly, then gently unmold the cake. Let it cool completely on a wire rack.

Optional: The original recipe suggests adding cherries and pineapple rings on top after baking for decoration. I sometimes skip this, but it does give a lovely festive look.

Note: This recipe yields about 2 cakes. I usually bake one large bundt cake and one loaf (8½ x 4½ inch) pan.

Servings and Timing

Yield: Approximately 10 servings
Prep time: 30 minutes
Bake time: 3 hours
Total time: About 3 hours 30 minutes

Variations

Alcohol soak: I occasionally soak the fruit in dark rum or brandy overnight before baking for added depth.
Nut-free version: I skip the walnuts if I’m serving anyone with allergies and the cake still turns out fantastic.
Mini loaves: I bake the batter in mini loaf pans to give as gifts.
Citrus twist: I add a little orange zest to brighten the flavor.
Chocolate chip version: A handful of dark chocolate chips mixes surprisingly well with the fruit and spice.

Storage/Reheating

Room temperature: I wrap the cake tightly in wax paper and foil and store it in a cool place for up to 1 week.
Refrigerator: It lasts even longer in the fridge—up to 2 weeks, tightly wrapped.
Freezer: I freeze portions for up to 3 months. I thaw them in the fridge overnight before serving.
Reheating: I like to warm individual slices in the microwave for about 15 seconds. It brings back that freshly baked softness.

FAQs

Can I make this fruit cake ahead of time?

Yes, and I often do! This cake actually tastes better after sitting for a day or two. The flavors meld beautifully, and the texture stays moist.

How do I keep the cake from drying out?

I wrap it in wax paper and then in foil while it’s still slightly warm. That helps lock in the moisture and keeps it tender for days.

Can I substitute any of the fruits?

Absolutely. I sometimes replace the candied mixed fruit with dried cranberries, golden raisins, or chopped dates depending on what I have on hand.

What if I don’t have a bundt or tube pan?

You can divide the batter into loaf pans or use any deep baking pan. Just keep an eye on baking time—it may vary depending on the size of the pans.

Is it normal for the batter to be very thick?

Yes! This batter is incredibly thick—almost dough-like once all the fruit and flour are added. That’s part of what makes the finished cake so dense and satisfying.

Conclusion

This German Fruit Cake has become the heartbeat of my holiday baking. Every bite is a reminder of family, warmth, and the kind of simple joy that only comes from a recipe with history. Whether I’m making it for Christmas morning or gifting it to friends, this cake always brings smiles and a little bit of old-world charm to the table. Once I made it the first time, I knew it would be part of my traditions forever.

German Fruit Cake | Holiday Fruit Cake

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Author: Mia
Total Time: 3 hours 30 minutes
Yield: Serves 10 (makes 2 cakes)
Diet: Vegetarian

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Description

A rich, old-fashioned holiday dessert made from a 70-year-old family recipe! This traditional German Fruit Cake is loaded with candied fruit, warm spices, and baked to perfection.

Instructions

Preheat oven to 325°F (163°C).

In a large mixing bowl, cream the butter using an electric mixer.

Add sugar and continue to beat until light and fluffy.

Mix in spices and salt.

Add eggs and beat until well combined.

Alternate adding the fruit mixture and flour. Switch to a heavy-duty wooden spoon once the batter becomes thick.

Stir in the applesauce (with baking soda mixed in).

Line a tube pan or bundt pan with wax paper.

Fill pan ½ to ¾ full with batter.

Bake for about 3 hours, checking with a toothpick starting at 2½ hours. When it comes out clean, the cake is ready.

Cool slightly, then carefully unmold.

Optional: Decorate with cherries and pineapple rings on top immediately after baking (traditional version).

This recipe makes two cakes: 1 large bundt + 1 loaf (8.5 x 4.5 inch).

Notes

Batter is very thick—use a sturdy spoon for mixing.

Applesauce replaces some of the fat and keeps the cake moist.

Fruit can be adjusted to taste or preference.

This cake keeps well and tastes better as it ages—great for make-ahead holiday baking.

Optional decorations (cherries/pineapple rings) can be added right after baking.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dessert
Method: Baking
Cuisine: German